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Rich, creamy, and smooth, this chamomile lemon cream ravioli is a beautiful blend of warm flavors! Chamomile provides unique floral accents to the fresh flavors of green onions, spinach, tomatoes, and lemon, while butter and cream bring everything together!
From TSTE®2 TBS TSTE® Organic Extra Virgin Olive Oil2½ TBS TSTE® Chamomile Flowers, divided½ tsp TSTE® Himalayan Fine Mineral Salt¼ tsp TSTE® Black Pepper - Medium Ground
From the Grocer¼ cup (½ stick) butter2 garlic cloves, minced¼ cup chopped artichoke hearts1 small tomato, chopped1 cup spinach leaves1 small lemon, juiced½ cup heavy cream1 lb refrigerated ravioli (any mild-flavored choice will work)½ cup chopped green onions5 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
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