Empty My Fridge
Creamy Lemon Ravioli
Ingredients
- Olive oil2 tbsp
- Garlic · peeled finely sliced3 cloves
- Salt¼ tsp
- Black pepper¼ tsp
- Ravioli500 g
- White wine60 ml
- Vegetable broth240 ml
- Lemon2 tbsp
- Heavy cream4 tbsp
- Cheese · finely grated50 g
- Arugula65 g
Instructions
- Warm the olive oil in a large frying pan over low heat.
- Add the garlic, salt and pepper and sauté gently for 4-5 minutes, until the garlic softens.
- Stir in the ravioli, then raise the heat to medium-high.
- Add the wine and let it bubble for 1 minute, then add the stock and lemon juice. Stir and simmer for 3-4 minutes, stirring now and then.
- Gently stir in the cream and cheese and cook for 1-2 minutes more, stirring often, until the ravioli is piping hot throughout (slice into one piece to check).
- Turn off the heat and stir in the rocket so it wilts slightly.
- Divide between bowls and finish with black pepper and a little more grated cheese.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicCheeseLemonCreamHeavy creamArugulaRavioli
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