Ricotta Ravioli with Lemon and Olive cream Sauce
Serves 1
Prep Time 5 mins
Cooking 15 mins
Level low
Ingredients
- 12 Frozen ricotta Divini ravioli
- 200ml Fish Stock
- 150g Hanini Creamylight for Cooking, Original
- 4 Glass White Wine
- 3 Crushed Cloves of garlic
- 80g Salted butter
- 2 Chopped Shallots
- 1 tsp Leaves Thyme
- 12 Whole pitted Kalamata olives
- 6 Cut in half Cherry Tomatoes
- 1 Lemon
Heat a knob of butter in a pan and sauté the onion and garlic until lightly browned. Add in the olives, thyme and tomatoes and sauté for 2 more minutes. Splash in the white wine, stock and simmer by half. Add in the cream, lemon zest, juice and simmer again by half. Meanwhile, cook the ravioli in salted boiling later. Finish off the sauce by whisking in the remaining butter, season and toss in the ravioli.
Recipe by Aceline Media
