1 Tbsp. Butter
1 Shallot Sliced
2 Tsp. Minced Garlic
1/3 Cup Chicken Broth
1/3 Cup Heavy Cream
1/2 Tsp. Thyme
1/2 Tsp. Salt
1/4 Tsp. Black Pepper
1 Cup Grated Romano
10 Oz. Ravioli
Melt butter in non-stick skillet and add the shallots. Cook for 2-3 minutes until soft. Then add garlic and cook for 1 minute. Add the chicken broth, heavy cream, thyme and pepper. Whisk to combine. Turn the heat to medium low and add the cheese in small batches, whisking until melted before adding more. When cheese is incorporated, add the ravioli. Serve immediately.