Heat the cream in a small saucepan, add copped chives and coriander, season with pepper.
In a large saucepan, bring 8 cups (2 liters) of water to a simmer. When the water starts simmering, add the frozen Ravioles to the water and stir gently with a skimmer.
Allow to simmer for 2 minutes (do not let it boil!) and remove the ravioles with the skimmer. Ravioles are delicate, don't strain them in coriander!
Serve immediately in a hot plate, and pour the hot cream over the ravioles. Bon appétit!CHEF TIPS: You can also add some bacon chips on top, or replace the cream with a dash of olive oil and sauteed mushrooms.
