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Cheese Ravioli With Rosemary And Lemon

chef.cristian's picture
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Ingredients
  Cheese ravioli 16 Ounce (1 Package)
  Fat free cottage cheese 1 Cup (16 tbs)
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Dried rosemary 1 Teaspoon
  Salt 1⁄3 Teaspoon
  Ground black pepper 1⁄3 Teaspoon
  Fresh lemon juice 2 Teaspoon
  Finely shredded parmesan cheese 1⁄3 Cup (4.8 tbs) (Fresh)
  Snipped fresh chives 3 Tablespoon
  Finely shredded lemon peel 1 Teaspoon
Directions

Cook the pasta according to the directions on the package.
Drain and set aside.
If necessary, cover to keep warm.
Meanwhile, in a blender or food processor, blend or process the cottage cheese, milk, rosemary, salt and pepper until smooth.
Set the cottage cheese mixture aside.
Drain the ravioli and transfer it to a bowl.
Drizzle the lemon juice over the hot ravioli and gently toss.
Then pour the cottage cheese mixture on top and gently toss until coated.
To serve, transfer the ravioli to plates.
In a custard cup, combine the Parmesan cheese, chives and lemon peel.
Sprinkle the mixture on top of each serving.
If desired, serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
8

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