Ravioli With Lemon Cream Sauce Recipes

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RAVIOLI WITH LEMON CREAM SAUCE



Ravioli With Lemon Cream Sauce image

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.

Provided by Nabiha

Categories     Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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

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



Ravioli with a Chamomile Lemon Tea Cream image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 13

1-ounce unsalted butter
1-ounce olive oil
1 medium clove garlic, finely chopped
1 whole artichoke heart cut in quarters
1-ounce chopped tomatoes
1 cup chamomile lemon tea, divided
1 cup fresh spinach leaves
1/2 lemon, juiced
4 ounces heavy cream
2 ounces Parmesan
1 pinch salt
1 pinch pepper
6 ravioli, your choice

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



Ravioli with Rosemary Cream Sauce image

Cheese Ravioli is my favorite Italian pasta, so this is my all time favorite recipe. It's great with a green salad and some fresh Italian Bread.

Provided by BlueHyacinth

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup heavy cream
1 teaspoon dried rosemary
1 lb cheese ravioli, fresh or frozen
1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped chives or 3 tablespoons scallion tops
parmesan cheese

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.

Nutrition Facts : Calories 212.9, Fat 22.2, SaturatedFat 13.7, Cholesterol 81.5, Sodium 314.4, Carbohydrate 5, Fiber 1.5, Sugar 0.1, Protein 1.7

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