Entree - Ravioli with Garlic and Oil - from Marjorie

10 – 12 cloves of garlic chopped fine

1 can low salt/low fat chicken broth

Package of ravioli or whatever amount needed (adjust liquid accordingly)

Parsley flakes (or fresh)

Grated cheese

Salt, pepper & red pepper to taste

Saute garlic, salt, pepper & red pepper in pan coated with lots of olive oil until a light golden color.  Be careful not to burn.

Add in chicken broth, parsley and let it cook until all flavors blend.

In separate pot, boil raviolis and then drain water.  Either add ravioli to sauté pan or add garlic/soup ingredients to raviolis.  Mix well.  Top with grated cheese and serve.

I like to make enough of the garlic/soup mixture so the raviolis remain nice and moist.  They can absorb the liquid very quickly.

Serve with hot Italian bread for dipping!!!

As always, Bon Appetite!!!