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.
Ingredients
- 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
Recipe Serves 2
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.
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What They're Saying
Marianna, on Jun 4, 01:27 PM, wrote:
Oh my—this looks so easy and delicious—I will have to go harvest some parsley!
lo, on Jun 5, 08:06 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, 09:59 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.
capecodder, on Sep 23, 10:03 AM, wrote:
Made this last night with spinach/cheese ravioli’s bought from BJ’s. The sauce was delicious, and perfect for the 12.5 oz package of ravioli. The only problem I ran into was that the cream broke when I put the fresh lemon juice in. Taste was still wonderful, just didn’t look that appealing. I might try it next time with chicken stock instead of cream but in any case, will definitely keep using this recipe!
Grammy Riley, on Jan 9, 02:58 PM, wrote:
looks good going to make this for dinner tomorrow
slot deposit pulsa, on Jul 14, 01:06 AM, wrote:
creamy lemon parsley :)