Ravioli With Lemon Cream Sauce - cooking recipe

Ingredients

500 g cheese and spinach ravioli
30 g slivered almonds, toasted
30 g butter
1 garlic clove, crushed
1 1/4 cups double cream
1/4 cup lemon juice
30 g grated fresh parmesan cheese
3 tablespoons snipped fresh chives
1 teaspoon finely grated lemon rind
2 tablespoons chopped fresh parsley
fresh ground black pepper

Preparation

Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm.
To make sauce, melt butter in a skillet over low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to a simmer and cook for 2 minutes.
Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine.
Garnish with slivered, toasted almonds and serve.