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– Moisten the edges with water and top with another wrapper or fold the sheet over, pressing the edges to seal. Ensure there are no air pockets.
– Repeat with the remaining filling and wrappers.
3. **Cook the Ravioli:**
– Bring a large pot of salted water to a boil.
– Gently add the ravioli and cook for 3-4 minutes or until they float to the top.
– Remove with a slotted spoon and set aside.
4. **Prepare the Creamy Sauce:**
– In a large pan over medium heat, melt the butter.
– Add the minced garlic and sauté until fragrant, about 1 minute.
– Pour in the heavy cream and bring to a simmer.
– Stir in the Parmesan cheese, salt, pepper, and lemon juice. Cook until the sauce thickens slightly, about 3-5 minutes.
– Add the cooked ravioli to the sauce and gently toss to coat.
5. **Serve:**
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