5/02/2008

Three Cheese Ravioli in Lemon Oil

I make this dish fairly often and it came about by taking bits of other recipes I had read about and throwing them together.

12-16 Large store-bought or fresh three cheese ravioli
1/2 cup good Olive oil
Juice of 1 lemon
2 Tbsp. of lemon zest
1 large shallot, finely chopped
3 cloves garlic, finely chopped
2 Tbsp. chopped fresh flat leaf parsley
Salt and Pepper to taste
Parmesean cheese to garnish

1. 30 minutes prior to cooking this dish, pour olive oil in a small bowl and add the lemon zest. Let sit and infuse.

2. Boil water and begin cooking ravioli.

3. Strain zest out of oil and heat in a medium sized skillet over medium heat. Add shallot and garlic, lemon juice, salt and pepper. Cook until shallots and garlic are soft.

4. When ravioli are floating, they are done. Lift out of water with a slotted spoon and add directly into skillet with the lemon oil. Toss in your parsley and gently toss the ravioli in the oil to mix.

5. Plate up (I use shallow bowls) and top with freshly grated Parmesan and enjoy.

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