Ravioli in almond sauce
Instructions
Chop separately the peeled almonds and parsley, which you previously rinsed thoroughly under running water and dry with paper towels.
In a frying pan (preferably nonstick), melt the butter and Brown the almonds, thereupon joined the parsley, grated lemon zest, cream, salt, pepper and stir carefully until thicken the gravy.
Meanwhile, blanched in salted water, drain ravioli al dente and pour into pan, mixing them with the rest.
Spolverizzateli with grated Parmesan and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of pasta ravioli stuffed with salmon type
- == 1 lemon (zest)
- 40 g of peeled almonds
- Abundant of chopped parsley
- 30 g of butter
- 10 cl of liquid cream
- 30 g of grated parmesan cheese
- Salt
- Pepper