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Categories:
butter olive oil clove garlic quarters tomatoes chamomile lemon tea fresh spinach leaves lemon heavy cream Parmesan salt pepper choice
Viewed: 44 - Published at: 2 years agoIngredients
- 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
Method
- 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.
