Ravioli with a Chamomile Lemon Tea Cream |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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:
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
2. 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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