When I made this we had 2 weeks to eat as much food left over in this house as we could before we moved. Which is where this beautiful little concoction came from. I literally just threw stuff into a pot and prayed that it didn't taste disgusting. I was a little weary at first because it wasn't looking overly appetizing but once I dug in, I was hooked. Think shrimp scampi but with clams.
- 2 lbs. cheese ravioli
- 1/2 c. unsalted butter
- 1 can clams
- 1/4 tsp. dried thyme
- 1 bay leaf
- 2 cloves garlic, minced
- Cook ravioli according to package.
- Meanwhile, melt butter into a small sauce pan over medium heat. Add garlic, clams, clam juice, bay leaf and thyme and let simmer until the ravioli is cooked.
- Drain ravioli and pour the clam sauce over the ravioli. Serve hot.