Ingredients

• 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

Instructions

1. Heat a 9-inch saucepan over medium heat and add the butter and olive oil. Stir in the garlic and cook until brown in color. Add the artichoke, chopped tomatoes, 1/2 cup of lemon tea and spinach leaves, toss and cook for 1 minute. Add the remaining 1/2 cup of lemon tea and lemon juice and reduce by half. Stir in the heavy cream, Parmesan, and salt and pepper and reduce for 1 minute. Warm the ravioli, transfer to serving plates and top with the sauce.