2 TBS TSTE® Organic Extra Virgin Olive Oil
2½ TBS TSTE® Chamomile Flowers, divided
½ tsp TSTE® Himalayan Fine Mineral Salt
¼ tsp TSTE® Black Pepper - Medium Ground
From the Grocer
¼ cup (½ stick) butter
2 garlic cloves, minced
¼ cup chopped artichoke hearts
1 small tomato, chopped
1 cup spinach leaves
1 small lemon, juiced
½ cup heavy cream
1 lb refrigerated ravioli (any mild-flavored choice will work)
½ cup chopped green onions
5 oz block parmesan cheese
ADD butter and TSTE® Organic Extra Virgin Olive Oil to a large saucepan and cook over low heat until butter is melted. Stir in the garlic and cook for 2-3 mins, until tender.
BREW chamomile tea. Add 2 TBS TSTE® Chamomile Flowers to 8 oz boiling (filtered) water, cover, and steep for 5 mins. Strain.
ADD brewed chamomile tea, artichoke hearts, tomato, spinach, and lemon juice to the garlic mixture.
COOK over medium heat until the liquid is reduced by half.
STIR in heavy cream, TSTE® Himalayan Fine Mineral Salt, and TSTE® Black Pepper - Medium Ground. Cook for a few additional mins. Set aside.
ADD ravioli to a large pot of salted boiling water. Cook until ravioli floats to the surface; about 7-8 mins.
ONCE everything is cooked, toss ravioli in the reserved sauce.
PLATE and finish with chopped green onions, remaining TSTE® Chamomile Flowers, and freshly grated parmesan cheese.
Yield: 2 servings
Total Time: 45 mins
Prep: 10 mins
Cook: 35 mins