Ravioli in lemon cream sauce

Name: Ravioli in lemon cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 untreated lemon; 250 g Pea pods; 300 g Whipped cream; 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem(s) Mint; 2 packages (250 g each) Cheese-spinach-ravioli (refrigerated shelf); 1 TABLESPOON sauce thickener; 7-10 Tbsp colourful pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 untreated lemon
250 g Pea pods
300 g Whipped cream
250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem(s) Mint
2 packages (250 g each) Cheese-spinach-ravioli (refrigerated shelf)
1 TABLESPOON sauce thickener
7-10 Tbsp colourful pepper

Directions

1
Wash lemon, grate dry and tear off zests from the peel. Cover the zests with damp kitchen paper. Halve the lemon and squeeze 1 half. Peas pollen. Bring cream, milk and 1-2 tablespoons lemon juice to the boil.
2
Season sauce with salt and pepper and simmer for 3-4 minutes, then add peas. Wash the mint, dab dry and finely chop the leaves of 2 stems. Prepare ravioli in boiling salted water according to package instructions.
3
Stir the sauce thickener into the sauce and cook for about 1 minute, finally adding the chopped mint. Drain the ravioli. Arrange ravioli and sauce and garnish with mint leaves, lemon zests and coloured pepper.