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Mini Ravioletti with Tomatoes and Cream
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Terri McK


  • 1 lb (.5 kg). ravioletti or tortellini, cooked
  • 1/4 cup (60 ml) fresh chopped garlic
  • 1/4 cup (60 ml) olive oil
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) pepper
  • 2 cups (475 ml) diced plum tomatoes
  • 1/2 cup (125 ml) chopped basil
  • 1 cup (225 ml) heavy cream
  • Saute garlic in oil for 5 minutes.
  • Add cooked pasta to heat.
  • Add salt, pepper, and tomatoes.
  • Add cream and basil.
  • Serve hot.

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