0.0 – 0 reviews • Ravioli
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
10 min |
| Cook: |
10 min |
| Yield: |
2 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
716 |
| Total Fat |
57 g |
| Saturated Fat |
29 g |
| Carbohydrates |
34 g |
| Dietary Fiber |
5 g |
| Sugar |
4 g |
| Protein |
20 g |
| Cholesterol |
146 mg |
| Sodium |
747 mg |
