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Ravioli with Lemon Sauce

Italian.Chef's picture
Ingredients
  Spinach and cheese ravioli 1 Pound (500 Gram)
  Slivered almonds 1 Ounce, toasted (30 Grams)
For lemon cream sauce
  Butter 1 Ounce (30 Grams)
  Garlic 1 Clove (5 gm), crushed
  Cream 10 Fluid Ounce (1 1/4 Cups Or 315 Milliliter)
  Lemon juice 2 Fluid Ounce (60 Milliliter Or 1/4 Cup)
  Grated fresh parmesan cheese 1 Ounce (30 Grams)
  Snipped fresh chives 3 Tablespoon
  Finely grated lemon rind 1 Teaspoon
  Chopped fresh parsley 2 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Cook pasta in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
2. To make sauce, melt butter in a frying pan over a low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to simmering and simmer for 2 minutes. Add parsley and black pepper to taste and cook for 1 minute longer. Spoon sauce over pasta and toss to combine. Scatter with almonds and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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4.142105
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 422 Calories from Fat 94

% Daily Value*

Total Fat 10 g16%

Saturated Fat 5.5 g27.6%

Trans Fat 0 g

Cholesterol 21.2 mg7.1%

Sodium 427.8 mg17.8%

Total Carbohydrates 70 g23.4%

Dietary Fiber 3.9 g15.5%

Sugars 19.4 g

Protein 11 g22.6%

Vitamin A 22.3% Vitamin C 33.7%

Calcium 22.9% Iron 9.5%

*Based on a 2000 Calorie diet

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Ravioli With Lemon Sauce Recipe