Ravioli with a Chamomile Lemon Tea Cream

1. 1

   Heat a 9-inch saucepan over medium heat and add the butter and olive oil.

2. 2

   Stir in the garlic and cook until brown in color.

3. 3

   Add the artichoke, chopped tomatoes, 1/2 cup of lemon tea and spinach leaves, toss and cook for 1 minute.

4. 4

   Add the remaining 1/2 cup of lemon tea and lemon juice and reduce by half.

5. 5

   Stir in the heavy cream, Parmesan, and salt and pepper and reduce for 1 minute.

6. 6

   Warm the ravioli, transfer to serving plates and top with the sauce

7. 7

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

8. 8

   The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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