Ravioli with herb sauce

Ingredients for 6 servings:

• 750 g ravioli with ricotta and spinach filling, from the refrigerated section
• salt water
• some salt and pepper, black
• 1 onion(s)
• 1 clove(s) garlic
• 25 g butter
• 1 tbsp flour
• 90 ml dry white wine
• 90 ml milk
• 200 ml sweet cream
• 6 tbsp parsley, finely chopped
• 1 pinch(s) of cayenne pepper
• 1 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Cook the ravioli in plenty of salted water according to the package instructions until al dente. Drain, drain well, and keep warm. Peel and finely chop the onion and garlic. Sauté in the heated butter for 5 minutes. Dust with flour, sauté for 1 minute, and stir. Remove from the heat. Stir in the wine and milk. Simmer over low heat for about 3 minutes. Mix in the cream and reduce for about 3 minutes, stirring constantly. Add the parsley. Season the sauce with cayenne pepper, salt, pepper, and lemon juice. Serve the ravioli with the herb sauce. Serve hot. Serve with a bell pepper and tomato salad.