Ramp and Wild Mushroom With Tarragon and Lemon Cream Sauce

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8 ounces Ramp and Wild Mushroom Ravioli (Nicola's Pasta Fresca)
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2 teaspoons olive oil
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1/2 shallot, minced
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1 clove garlic, thinly sliced
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2/3 cup white wine
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2/3 cup chicken stock
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2 teaspoons chopped fresh tarragon (or 3/4 teaspoon dried crushed tarragon)
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Zest of 1/2 lemon
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Juice of 1/2 lemon
1. While ravioli is cooking, sauté the minced shallot and garlic in the olive oil in a medium pan, then add the white wine to the pan and simmer for 2 minutes.
2. Add the chicken stock, the tarragon, and lemon juice, and simmer for 2 minutes longer.
3. Add the heavy cream and simmer until the sauce reduces slightly. If you want a thicker sauce, you can add a 1/4 teaspoon of cornstarch mixed with cold water.
4. Toss the cooked ravioli into the pan and sauté for a few minutes, then sprinkle the lemon zest over the ravioli before serving.
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