{"id":4906,"date":"2022-08-17T10:30:00","date_gmt":"2022-08-17T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=4906"},"modified":"2022-08-20T11:42:19","modified_gmt":"2022-08-20T15:42:19","slug":"ravioli-with-easy-uncooked-lemon-cream-sauce","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/ravioli-with-easy-uncooked-lemon-cream-sauce\/","title":{"rendered":"Ravioli with Easy Uncooked Lemon Cream Sauce"},"content":{"rendered":"\n
As much as I appreciate and enjoy making homemade ravioli, I keep a bag of supermarket frozen cheese ravioli in my freezer for those moments when a quick and easy meal is needed. I can usually count on the quality being pretty good and sometimes they fit the bill perfectly.<\/p>\n\n\n
I had Meyer lemons and got it in my head that a simple lemon cream sauce was what I wanted. But the more I thought about it the more I knew I didn\u2019t want a cooked sauce. I wanted the flavor of the cream to be straightforward with no additions besides salt and lemon. And I wanted to keep the lemon as fresh tasting as possible. <\/p>\n\n\n
From past experience I knew that simply stirring lemon juice into heavy cream causes it to thicken considerably, so I decided to give it a try for this sauce. I let my cream sit out and come to room temperature, added the juice and zest from 2 Meyer lemons, and some salt. I felt the sauce needed more acid. Meyer lemons are so beautifully aromatic, but I thought they needed a hit of regular lemon juice in order to pack the punch I was looking for. <\/p>\n\n\n