avec sauce crémeuse et salade de roquette
Ce soir, inutile de quitter la maison pour une soirée en amoureux! Ce plat de pâtes al limone est amélioré par des raviolis de fruits de mer! La sauce crémeuse au citron enrobe chaque coussin pour un souper véritablement délicieux.
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Utensils
Tags
Raviolis de fruits de mer
350 g
Échalote
1 unit(s)
Citron
1 unit(s)
Ciboulette
7 g
Gousses d'ail
2 unit(s)
Piment
1 unit(s)
Crème
113 mL
Fromage à la crème
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Mélange d'épices pour sauce crémeuse
1 tbsp
Bébés épinards
28 g
Échalotes frites
28 g
Sel
0.063 tsp
Beurre non salé
1.5 tbsp
Poivre
0.063 tsp
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then crispy shallots and half the garlic.
- Cook, stirring often, until fragrant and toasted, 2-3 min.
- Transfer to a small bowl. Stir in lemon zest and half the chives.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then chopped shallots. Cook, stirring often, until softened, 1-2 min.
- Add remaining garlic, half the Cream Sauce Spice Blend (use all for 4 ppl) and 1/4 tsp (1/2 tsp) chilies. (NOTE: Reference heat guide.)
- Cook, stirring often, until fragrant, 30 sec.
- Add 1/2 cup (1 cup) water, cream and cream cheese. Bring to a simmer.
- Cook, stirring often, until sauce is smooth and thickens slightly, 2-3 min.
- While sauce simmers, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.**
- Reserve 1/4 cup (1/2 cup) pasta water, then drain ravioli.
- Stir spinach, lemon juice and half the Parmesan into sauce.
- Reduce heat to low, then add ravioli. Toss gently to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide ravioli and any remaining sauce in the pan between plates.
- Sprinkle crispy shallot topping, remaining Parmesan and any remaining chilies over top, if desired.
- Squeeze a lemon wedge over top, if desired.
940
kcal
Calories
58
g
Fat
35
g
Saturated Fat
82
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
26
g
Protein
225
mg
Cholesterol
1160
mg
Sodium
1.5
g
Trans Fat
600
mg
Potassium
500
mg
Calcium
6
mg
Iron
avec sauce crémeuse et salade de roquette
avec riz à la coriandre
