Ravioli with Lemon Sauce Recipe
Ingredients
| 500 g / 1 lb cheese and spinach ravioli | ||
| 30 g / 1 oz slivered almonds, toasted | ||
| Lemon cream sauce | ||
| 30 g / 1 oz butter | ||
| Garlic | 1 Clove (5gm), crushed | |
| Double cream | 1 1/4 Cup (16 tbs) | |
| 1/4 cup / 60 ml / 2 fl oz lemon juice | ||
| Parmesan cheese | 30 Gram, grated | |
| Snipped chives | 3 Tablespoon | |
| 1 teaspoon finely grated lemon rind | ||
| Parsley | 2 Tablespoon, chopped | |
| black pepper | 1 | |
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.
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.
Chef
