Creamy Lemon Ravioli

Directions

1. 1

   Place a large pan over medium heat and melt the butter. Add the shallots and gently sweat them down until soft and golden, then add the garlic, black pepper and lemon zest and fry for 30 secs or so.

2. 2

   Stir in the stock & cream then stir in the parmesan & mustard until blended. Stir in the juice of the lemon, then bring to a simmer & cook the sauce until it thickens, stirring occasionally (5 or so mins). Season generously with salt.

3. 3

   Bring a large pot of salt water to a boil and add the ravioli. Cook for a little over a minute less than the package instruction (it will finish cooking in the sauce).

4. 4

   Use a slotted spoon to add the cooked ravioli to the sauce and stir until the sauce re-thickens and clings to the ravioli. If you need to thin the sauce some more just add in a splash more of the leftover ravioli water. Serve with a sprinkle of basil leaves, alongside extra parmesan & black pepper if desired.