Ravioli in Garlic Cream Sauce

I made this last week and then made it again this week with the leftover sauce! Oh the sauce was so good. I wanted raviolis, but I was tired of having it with spaghetti sauce and I was really craving a nice creamy white sauce, so my search for a good creamy sauce began. I finally found one from Cooks.com under Fettuccine with Garlic Cream Sauce. I halfed the recipe because it called for a ridiculous amount of butter and that made me a little ill thinking about. So here it is!

Ingredients:
1 1/2 Sticks of Butter
3 Cloves Garlic (I used crushed garlic in a jar)
3/4 qt. Whipping Cream
3-4 oz Parmesan Cheese

Directions:

Melt butter over medium-low heat in a pot.
Mix in crushed garlic.
Stir in whipping cream.
Bring to a simmer, then reduce heat and let sauce simmer until the volume has been reduced by 10%.
Season to taste with salt and pepper.
Add Parmesan cheese and stir until sauce thickens.
Serve over ravioli and dip some garlic bread into sauce to sop up that creamy goodness. Serve with a yummy side salad. This was good for two and had plenty leftover for another full meal the week after.

Enjoy,
Becky