Recipe courtesy of Madhatters Tea House and Cafe

Ravioli with a Chamomile Lemon Tea Cream

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 servings
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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


  1. 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.