Ravioli With Lemon Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from the 'Pasta Perfect' cookbook. A very tasty pasta dish using cheese and spinach ravioli, I personally prefer to use less cream than called for in the recipe. Ingredients:
500 g cheese and spinach ravioli |
30 g slivered almonds, toasted |
30 g butter |
1 garlic clove, crushed |
1 1/4 cups double cream |
1/4 cup lemon juice |
30 g grated fresh parmesan cheese |
3 tablespoons snipped fresh chives |
1 teaspoon finely grated lemon rind |
2 tablespoons chopped fresh parsley |
fresh ground black pepper |
Directions:
1. Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm.
2. To make sauce, melt butter in a skillet over low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to a simmer and cook for 2 minutes.
3. Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine.
4. Garnish with slivered, toasted almonds and serve.
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