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SKU
recipe_350_9100669
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!
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 Tbsp. Organic Extra Virgin Olive Oil
2 ½ Tbsp. Chamomile Flowers , divided
½ tsp. Himalayan Fine Mineral Salt
¼ tsp. Black Pepper - Medium Ground
2 ½ Tbsp. Chamomile Flowers , divided
½ tsp. Himalayan Fine Mineral Salt
¼ tsp. Black Pepper - Medium Ground
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
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
Prep Time
10 mins.
Total Time
45 mins.
Cook Time
35 mins.
Yield
2 servings
ADD butter and 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 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.
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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