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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 cup(s) chardonnay wine |
1/2 cup(s) heavy cream |
1 lemon juiced |
1- tablespoon(s) olive oil |
1 tablespoon(s) parsley, chopped fine |
salt and pepper to taste |
2 tablespoon(s) shallots, minced |
2 stick(s) unsalted butter, cubed |
Directions:
1. Combine the shallots, lemon juice, and Chardonnay wine in a medium sauce pan over high heat. Bring to boil. Reduce heat to medium and simmer until liquid is reduced by half. Add the heavy cream and continue to simmer until liquid is reduced by half
2. Remove from heat and immediately whisk in the butter cubes one at a time until fully incorporated. Stir in the parsley then season with salt and pepper.
3. Spoon citrus chardonnay onto a plate. Put 5 ravioli on top of the sauce and sprinkle with parmesan cheese.
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