Ricotta & Parsley-Filled Ravioli with Lemon Butter Sauce
Serves 4
Prep Time 10 mins
Cooking 15 mins
Level low
Ingredjenti
- 400g Ricotta & parsley-filled ravioli
- 2 tablespoons butter
- 1 garlic clove, minced
- Zest and juice of 1 lemon
- 50ml white wine (optional)
- 3 tablespoons Hanini Creamylight
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Hanini Mature Cheese, for serving
Cook the ravioli according to package instructions, drain, and set aside. In a large skillet, melt the butter over medium heat and sauté the garlic until fragrant. Stir in the lemon zest and juice, and add white wine if using, allowing it to simmer for 2 minutes. Reduce heat, mix in the cream, and season with salt and pepper. Toss the cooked ravioli in the sauce, ensuring it's evenly coated. Serve hot, garnished with fresh parsley and grated cheese. This bright and creamy dish is a winter favorite with a citrusy twist!
