Ravioli In Almond Sauce

Preparation:

Preparation: Separately chop the peeled almonds and the parsley, which you have previously rinsed carefully under running water and dried with sheets of absorbent paper. In a frying pan (preferably non-stick), melt the butter and brown the almonds, immediately after add the parsley, the grated lemon zest, the cream, the salt, the pepper and mix carefully until the sauce thickens. In the meantime, blanch the ravioli in salted water, drain them al dente and pour them into the pan, mixing them with the rest. Sprinkle with grated Parmesan and serve immediately hot.