Ravioli with Lemon Sauce
|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|
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.