Ravioli with Boursin Cheese Cream Sauce and English Peas

Step 1

Prepare ravioli as directed on package. Set aside once ready

Step 2

If using fresh peas, boil water, drop peas into boiling water and cook for 90 seconds. Remove from water and set aside.

Step 3

Add bouillon cube to the warm water to allow it to dissolve. This will create a concentrated veggie stock. Set aside once the bouillon cube is fully dissolved. (The warm water helps it dissolve faster, microwave the water in 30 second increments and stir if the bouillon cube is not dissolving). Skip this step if you are using ready to use veggie stock.

Step 4

Heat butter in a wide pan, saute onions in melted butter for 2-3 minutes. Add diced garlic and saute for another minute.

Step 5

Add Boursin cheese, stir to melt into a sauce. Stir in the veggie stock, half and half and Parmesan cheese until melt and creamy.Add in the peas.

Step 6

Season with pepper. Add salt only after tasting, with the cheese and stock you just added, you may not need it.

Step 7

Gently add the ravioli to the sauce and remove from heat.

Step 8

Top with fresh basil and parsley (if using)