Ravioli with a Chamomile Lemon Tea Cream

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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