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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Lemon Cello Ravioli Recipe

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This recipe for Lemon Cello Ravioli, by , is from Back to our Roots, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Linda Allegro
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
In a saute pan, melt 1 stick butter and lemon together. Slowly, add lemon cello.
Add lemon cello to TASTE. Add light cream. Pour the lemon cello sauce on cooked ravioli. Sprinkle with roasted crushed pistachios and shredded prosciutto or pancetta.

 

 

 

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