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Ravioli with lemon sauce

Ravioli with lemon sauce


Ravioli with scampi cream and pumpkin flowers (ravioli with fish cream and zucchini flowers), is an excellent recipe, try it.

  • 2 boxes of ravioli with scampi and pumpkin flowers
  • 2 small onions
  • peel of a lemon
  • 1 tablespoon lemon juice
  • olive oil
  • 30 ml brandy
  • salt pepper
  • fresh basil leaves

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Ravioli with lemon sauce:

Put water on the fire, when it starts to boil, add salt and pasta, leave as it is written on the package.

Meanwhile, prepare the sauce, cut the onion into small pieces and put it to harden in olive oil.

Add the brandy, spices, grated lemon peel and lemon juice.

Leave for a few minutes, add the finely chopped basil leaves.

Drain the juice (not completely) and add over the sauce.

Tips sites

1

Serve with grated Parmesan cheese and basil leaves.


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For 2 people :: Cooking 10 minutes :: Boiling 15 minutes :: Low difficulty

Ingredient:
& # 8211 150 g striped pens
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[disclaim] Only short pasta is used for this type of sauce. [/ disclaim]

Preparation: Boil the pasta in a sufficient amount of water and a little salt. I always prefer them al dente.
Separately, in a tablespoon of olives, brown the cherry tomatoes with a clove of crushed garlic. In about 10 minutes I'm ready. In another bowl add the finely chopped lemon peel and garlic, plus a little olive oil. Leave them on the fire for a while, just until the oil catches their taste. Add the liquid cream, turn the heat to low and let it boil until it is reduced by half. Match salt and pepper.
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