Artichoke filled raviolis with a lemon garlic cream sauce

Name: Artichoke filled raviolis with a lemon garlic cream sauce
Cuisine: American
Ingredients: 1 packages of fresh or frozen raviolis filled with artichoke; 2 cup of heavy cream; 3 tbsp of Italian seasoning; 1 tbsp of fresh lemon zest; 2 clove of minced garlic; 1 Quarter teaspoon of cayenne pepper; 1 tsp of garlic powder; 1 tsp of onion powder; 1 Half cup of shredded Parmesan cheese; 1 16 ounce can of fire roasted petite diced tomatoes

cdkaleczyc @cook_3171763

Artichoke filled raviolis with a lemon garlic cream sauce

cdkaleczyc @cook_3171763

Saved

Ingredients

1 packagesof fresh or frozen raviolis filled with artichoke
2 cupof heavy cream
3 tbspof Italian seasoning
1 tbspof fresh lemon zest
2 cloveof minced garlic
1Quarter teaspoon of cayenne pepper
1 tspof garlic powder
1 tspof onion powder
1Half cup of shredded Parmesan cheese
116 ounce can of fire roasted petite diced tomatoes

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Steps

1

Boil raviolis in a large stock pot for no longer than 3 minutes or just until they start to float.
2

In the meantime it in a large deep saute pan combine all of the ingredients EXCEPT for cayenne pepper, Parmesan cheese and lemon zest.
3

Once cream and ingredients have come to a boil reduce heat and simmer until liquid begins to slightly thicken.
4

At this point add the raviolis to creamed mixture and simmer 1 to 2 minutes.
5

Remove from heat and add the lemon zest the cayenne pepper and the Parmesan cheese over the top of dish.