recipes
Ricotta ravioli with a lemon and olive cream sauce
Serves:
2022-03-26
Ingredients
- 12 frozen ricotta ravioli (Divini)
- 200ml fish stock
- 150g fresh cream (Benna)
- ¼ glass white wine
- 3 cloves garlic crushed
- 80g salted butter
- 2 shallots chopped
- 1 tsp thyme leaves
- 12 whole pitted Kalamata olives (FOS)
- 6 cherry tomatoes, cut in half
- 1 lemon
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Method
Heat a knob of butter in a pan and sauté the onion and garlic until lightly browned.
Add in the olives, thyme and tomatoes and sauté for 2 more minutes. Splash in the white wine, stock and simmer by half. Add in the cream, lemon zest, juice and simmer again by half. Meanwhile, cook the ravioli in salted boiling water. Finish off the sauce by whisking in the remaining butter, season and toss in the ravioli.
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