Ravioli with a Chamomile Lemon Tea Cream

• 1 -ounce unsalted butter
• 1 -ounce olive oil
• 1 medium clove garlic, finely chopped
• 1 whole artichoke heart cut in quarters
• 1 -ounce chopped tomatoes
• 1 cup chamomile lemon tea, divided
• 1 cup fresh spinach leaves
• 1/2 lemon, juiced
• 4 ounces heavy cream
• 2 ounces Parmesan
• 1 pinch salt
• 1 pinch pepper
• 6 ravioli, your choice

1. Heat a 9-inch saucepan over medium heat and add the butter and olive oil.
2. Stir in the garlic and cook until brown in color.
3. Add the artichoke, chopped tomatoes, 1/2 cup of lemon tea and spinach leaves, toss and cook for 1 minute.
4. Add the remaining 1/2 cup of lemon tea and lemon juice and reduce by half.
5. Stir in the heavy cream, Parmesan, and salt and pepper and reduce for 1 minute.
6. Warm the ravioli, transfer to serving plates and top with the sauce
7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
8. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

butter, olive oil, clove garlic, quarters, tomatoes, chamomile lemon tea, fresh spinach leaves, lemon, heavy cream, parmesan, salt, pepper, choice

Taken from www.foodnetwork.com/recipes/ravioli-with-a-chamomile-lemon-tea-cream-recipe.html (may not work)