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Ravioli with Creamy Poppyseed Sauce

2 tbsp unsalted butter
1 1/2 cup heavy cream or half & half (I was being good and used half & half)
freshly ground black pepper
3-4 tbsp poppy seeds
salt, to taste
1/3 cup freshly grated parmesan cheese
12 oz cooked ravioli

Melt the butter over medium heat in a large saucepan. Whisk in the cream and stir over medium heat until hot but not bubbly. Add the cooked ravioli and season with freshly ground black pepper. Simmer gently until the sauce has thickened. Stir in the poppy seeds, add salt to taste if desired, and serve with freshly grated parmesan cheese.
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