Wednesday, September 17, 2014

Spinach & Kale Ravioli in a Pinot Grigio Cream Sauce

1 large shallot, diced (approximately 3T)
2T lemon juice
2 cups Pino Grigio wine
1/2 cup chicken stock
1/2 cup heavy cream
1/2 stick butter, cubed
1T fresh Italian flat leaf parsley
1/4 cup freshly grated parmesan

Combine shallots, lemon juice, OJ, and Pino Grigio in a medium sauce pan over high heat. Bring to a boil, reduce heat to medium and simmer until liquid is reduced by half. Add heavy cream and chicken stock and continue to simmer until liquid is reduced by half. Remove from heat and immediately whisk in butter and parmesan. Stir in parsley.

While sauce is simmering, bring a large pot of water to a boil. Add salt to water and then add spinach and kale ravioli. Cook for 4 minutes. Drain and return to pan. Pour sauce over ravioli and allow to sit for 3-5 minutes before serving. Sauce will thicken as it sits, although it is a thinner sauce served better in a bowl than a plate.

Garnish with extra parsley and Parmesan before serving.


1 comment:

  1. Oh my gosh--this looks all kinds of yummy. Pinned! :)