Creamy Ravioli-Broccoli and Bacon - serves 4

3 cups broccoli flowerets
1/2 cup Parmesan cheese
1/2 cup whole milk Ricotta cheese
2 tbsp olive oil
1 tbsp bacon bits,
1/2 tsp crushed red pepper
25 ounces frozen beef Ravioli

Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart or larger pot. When the water reaches a rapid boil, add the broccoli and ravioli. Cover and bring the water back to a boil. Crack the lid and cook at a medium boil until the pasta is tender, about 5 minutes.
When the pasta is done, drain it and the broccoli in a colander, shaking to remove as much water as possible, and add to the serving bowl. Toss well to coat with the sauce and serve.