Ravioli with parsley sauce

Ingredients for 2 servings:

• 1 bag of ravioli (refrigerated section, filling to taste)
• 1 small onion(s)
• 1 clove(s) garlic
• 2 tbsp butter
• 2 tbsp flour
• 125 ml white wine
• 125 ml milk
• 200 ml cream
• 1 bunch parsley, flat
• 1 tsp lemon juice
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick, easy, delicious

Cook the ravioli in salted water according to the package instructions. Peel and chop the onion and garlic. Heat the butter in a saucepan and sauté the diced onion and garlic. Sprinkle with flour, then add the white wine, then the milk and cream, while stirring. Simmer for 10 minutes. Rinse the parsley, shake dry, finely chop, and stir into the sauce. Season generously with salt, pepper, and lemon juice. Serve the ravioli with the sauce. The flavor of the sauce is strongly influenced by the wine used; if you don’t like a particularly acidic dish, avoid using dry wine. I recently used a very sweet wine, which, combined with the lemon juice, gave the sauce a sweet and sour flavor, which I personally really liked. If you’d like, you can of course also use homemade ravioli, but then the dish no longer falls under the category of *quick cooking*.