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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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