Artichoke filled raviolis with a lemon garlic cream sauce

1. 1

   Boil raviolis in a large stock pot for no longer than 3 minutes or just until they start to float.

2. 2

   In the meantime it in a large deep saute pan combine all of the ingredients EXCEPT for cayenne pepper, Parmesan cheese and lemon zest.

3. 3

   Once cream and ingredients have come to a boil reduce heat and simmer until liquid begins to slightly thicken.

4. 4

   At this point add the raviolis to creamed mixture and simmer 1 to 2 minutes.

5. 5

   Remove from heat and add the lemon zest the cayenne pepper and the Parmesan cheese over the top of dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.