Creamy Ravioli With Squash Lemon And Chives Recipes

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RAVIOLI WITH A CHAMOMILE LEMON TEA CREAM

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 13



Ravioli with a Chamomile Lemon Tea Cream image

Steps:

  • Heat a 9-inch saucepan over medium heat and add the butter and olive oil. Stir in the garlic and cook until brown in color. Add the artichoke, chopped tomatoes, 1/2 cup of lemon tea and spinach leaves, toss and cook for 1 minute. Add the remaining 1/2 cup of lemon tea and lemon juice and reduce by half. Stir in the heavy cream, Parmesan, and salt and pepper and reduce for 1 minute. Warm the ravioli, transfer to serving plates and top with the sauce.

1-ounce unsalted butter
1-ounce olive oil
1 medium clove garlic, finely chopped
1 whole artichoke heart cut in quarters
1-ounce chopped tomatoes
1 cup chamomile lemon tea, divided
1 cup fresh spinach leaves
1/2 lemon, juiced
4 ounces heavy cream
2 ounces Parmesan
1 pinch salt
1 pinch pepper
6 ravioli, your choice

RAVIOLI WITH CREAMY SQUASH SAUCE

Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good, your family won't notice it's meatless. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9



Ravioli with Creamy Squash Sauce image

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.

Nutrition Facts : Calories 671 calories, Fat 51g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 578mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 18g protein.

1 package (9 ounces) refrigerated cheese ravioli
3 garlic cloves, minced
2 tablespoons butter
1 package (10 ounces) frozen cooked winter squash, thawed
1 package (6 ounces) fresh baby spinach
1 cup heavy whipping cream
1/3 cup vegetable broth
1/4 teaspoon salt
1 cup chopped walnuts, toasted

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