Chamomile Lemon Cream Ravioli
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!
2 ½ Tbsp. Chamomile Flowers , divided
½ tsp. Himalayan Fine Mineral Salt
¼ tsp. Black Pepper - Medium Ground
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
BREW chamomile tea. Add 2 Tbsp. 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, Himalayan Fine Mineral Salt, and 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 Chamomile Flowers, and freshly grated parmesan cheese.
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