Best 3 Ravioli With Lemon Cream Sauce Recipes

RAVIOLI WITH LEMON CREAM SAUCE

Steps:

• Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm.
• 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.
• Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine.
• Garnish with slivered, toasted almonds and serve.

RAVIOLI WITH A CHAMOMILE LEMON TEA CREAM

Steps:

• Heat a 9-inch saucepan over medium heat and add the butter and olive oil. Stir in the garlic and cook until brown in color. Add the artichoke, chopped tomatoes, 1/2 cup of lemon tea and spinach leaves, toss and cook for 1 minute. Add the remaining 1/2 cup of lemon tea and lemon juice and reduce by half. Stir in the heavy cream, Parmesan, and salt and pepper and reduce for 1 minute. Warm the ravioli, transfer to serving plates and top with the sauce.

RAVIOLI WITH ROSEMARY CREAM SAUCE

Steps:

• Combine the cream and rosemary in a sucepan.
• Bring to a boil, redue the heat and simmer until reduced to 1/2 cup, about 15 minutes.
• Cook the ravioli in boiling, salted water until done, 6 to 7 minutes for the fresh and 8 or 9 minutes for the frozen.
• Drain and return to the pan.
• Strain the cream sauce into the pan.
• Squeeze 2 tsp.
• juice from the lemon and add to the pasta along with the salt and pepper.
• Toss.
• Serve sprinkled with the chives and parmesan cheese.