Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Lemon Cream Ravioli




Source of Recipe


the web


List of Ingredients




1 lb. fresh broccoli florets
1 tablespoon salt
1 tablespoon vegetable oil
1 package (16 oz.) frozen cheese ravioli
¼ cup butter or margarine
1 cup heavy cream
1 tablespoon grated lemon zest
½ cup freshly grated Parmesan cheese
6 oz. cubed cooked ham, optional
1/8 teaspoon ground black pepper
1 large lemon


Recipe



In a six quart saucepan, bring 4 quarts of water, salt, and vegetable oil to a rolling boil. Add frozen ravioli; stir to separate the pieces. Cover pan until water returns to boiling. Uncover and cook for 5 minutes. Add broccoli to pan of boiling ravioli and cook until broccoli is tender and pasta is al dente. Drain pasta and broccoli in a large colander.


While pasta and broccoli are cooking, prepare the sauce. In a small saucepan over medium heat, melt butter. Stir in cream and grated lemon zest and cook 5 minutes, stirring frequently. Add Parmesan cheese, cubed cooked ham, and the black pepper. Cook until thoroughly heated.


Prepare garnish: Using a floating blade vegetable peeler, remove the outside yellow portion of the lemon peel. With a very sharp knife, cut lemon zest into very thin 1 ½ inch long julienne pieces. Place in a small bowl of ice water to curl.


Transfer pasta and broccoli back to large saucepan. Pour lemon cream sauce over pasta mixture and toss well to coat thoroughly. Transfer pasta mixture to a serving dish; garnish with julienne lemon zest and serve immediately. Makes 6 servings.