by Gabi Moskowitz
The versatile sauce in this dish is great on any pasta or even over grilled chicken or fish. It’s so simple and made from such common ingredients, so save it for a night when you really don’t feel like grocery shopping.
- 1 16-oz. package spinach ravioli $4
- 1 lemon, zested and juiced $0.50
- 1 small bunch flat-leaf parsley, chopped $1
- 2 tbsp olive oil Pantry
- 3 garlic cloves, minced Pantry
- 1/2 cup grated Parmesan cheese, plus a little extra for garnish $3
- 1/4 cup half-and-half 1.50
- salt and pepper to taste Pantry
Total Cost of Ingredients $10
Directions.
Cook ravioli according to package directions in salted water.
While ravioli cooks, heat olive oil over medium heat in a small saucepan. Add garlic and cook for 1-2 minutes or until translucent. Add parsley, half-and-half, lemon juice, Parmesan cheese, and salt and pepper. Remove from heat.
Once cooked, drain ravioli and arrange on a platter. Drizzle with sauce and top with lemon zest, more parsley, and Parmesan cheese.
Serves 2.
Leave a Comment
What They're Saying
Marianna, on Jun 4, 12:27 PM, wrote:
Oh my—this looks so easy and delicious—I will have to go harvest some parsley!
lo, on Jun 5, 07:06 AM, wrote:
Brought some sorrel home from the farmer’s market… and I’m thinking it would be perfect with this. Somehow. It’s lemony and green — so maybe I’d sub it in for the parsley and lemon? Dunno.
In any case, this looks like perfect spring food to me!
hungrymetalhead, on Jul 10, 08:59 AM, wrote:
I made this about a week ago with some ravioli I bought at the supermarket. I didn’t think it looked like enough sauce so I doubled the amount of half and half and parmesan but kept it only one lemon. It was still very lemony in flavour, but it came out very thick and less sauce like. I should have added some more cream or milk to thin it out. The flavours were fresh but my boyfriend didn’t really like the lemon so I doubt I will make it again.