Artichoke filled raviolis with a lemon garlic cream sauce

• 1 packages of fresh or frozen raviolis filled with artichoke
• 2 cup of heavy cream
• 3 tbsp of Italian seasoning
• 1 tbsp of fresh lemon zest
• 2 clove of minced garlic
• 1 Quarter teaspoon of cayenne pepper
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1 Half cup of shredded Parmesan cheese
• 1 16 ounce can of fire roasted petite diced tomatoes

1. Boil raviolis in a large stock pot for no longer than 3 minutes or just until they start to float.
2. In the meantime it in a large deep saute pan combine all of the ingredients EXCEPT for cayenne pepper, Parmesan cheese and lemon zest.
3. Once cream and ingredients have come to a boil reduce heat and simmer until liquid begins to slightly thicken.
4. At this point add the raviolis to creamed mixture and simmer 1 to 2 minutes.
5. Remove from heat and add the lemon zest the cayenne pepper and the Parmesan cheese over the top of dish.

heavy cream, italian seasoning, lemon zest, clove of minced garlic, cayenne pepper, garlic, onion powder, parmesan cheese, tomatoes

Taken from cookpad.com/us/recipes/365101-artichoke-filled-raviolis-with-a-lemon-garlic-cream-sauce (may not work)