Creamy Lemon Pea Ravioli
An easy spring time meal that's perfect for dinner and/or Easter brunch!
Recipe - 522 - Montebello
Creamy Lemon Pea Ravioli
Prep Time5 Minutes
Servings6
Cook Time12 Minutes
Ingredients
16 oz Cheese Ravioli
2 tablespoons unsalted butter
1 shallot, minced
4 cloves garlic, minced
1 1/2 teaspoons all-purpose flour
1/2 cup vegetable broth
Zest of 1 lemon
2 tablespoons lemon juice
1 cup heavy cream
Salt to taste
Pepper to taste
1/2 cup parmesan cheese
2 cups chopped fresh spinach
1 cup frozen peas
Directions
- Cook the ravioli according to package instructions. Drain and set aside.
- Sauce: melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for 1 minute.
- Whisk in the flour and pour in the broth. Add in the lemon zest and lemon juice. Pour in the heavy cream and whisk to combine. Add salt & pepper.
- Turn the heat to medium low and cook for 3 minutes, stirring occasionally, until the sauce thickens.
- Stir in the Parmesan cheese until melted. Add the chopped spinach and frozen peas and cook for 2 minutes or until spinach is wilted.
- Add the cooked ravioli and cook for 1 minute or until ravioli is heated through. Serve!
5 minutes
Prep Time
12 minutes
Cook Time
6
Servings
Directions
- Cook the ravioli according to package instructions. Drain and set aside.
- Sauce: melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for 1 minute.
- Whisk in the flour and pour in the broth. Add in the lemon zest and lemon juice. Pour in the heavy cream and whisk to combine. Add salt & pepper.
- Turn the heat to medium low and cook for 3 minutes, stirring occasionally, until the sauce thickens.
- Stir in the Parmesan cheese until melted. Add the chopped spinach and frozen peas and cook for 2 minutes or until spinach is wilted.
- Add the cooked ravioli and cook for 1 minute or until ravioli is heated through. Serve!
