Creamy Ravioli

Creamy Ravioli

Metric Ingredient Imperial 1 garlic clove, minced 1 10 ml olive oil 2 tsp 125 ml chicken stock 1/2 cup 500 ml light cream 2 cup 50 ml parmesan cheese, grated 1/4 cup 500 g ricotta spinach ravioli 1 lb 500 ml fresh spinach, chopped 2 cup 30 ml fresh dill, chopped 2 tbsp 2 fresh tomatoes 2 50 ml parmesan cheese, grated 1/4 cup

Over medium heat, saute garlic in oil, add stock and simmer until reduced by half. Add cream and parmesan, stirring until cheese has melted. Cook ravioli according to package directions. Add drained ravioli, spinach and dill to cream sauce and heat through. Blanch tomatoes in boiling water for 1 minute, then plunge into cold water. Peel off skins with sharp knife. Cut in half and remove seeds. Chop tomatoes and spoon on top of each serving of ravioli. Sprinkle with parmesan. Serves 6

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