Artichoke and Ricotta Ravioli with Lemon Cream Sauce

Steps

1. a large pot of salted water to the boil. Bring a full kettle to the boil.
2. Heat butter in a large fry-pan on low heat and fry onion for about 4 minutes until softened but not coloured. Add thyme and garlic and fry a further one minute. Add wine/stock and lemon juice, increase heat to medium to high, and simmer for 4–5 minutes until liquid has almost completely evaporated. Remove pan from heat while you add sour cream, lemon zest, salt and stock, return to heat and simmer gently for 3–4 minutes. Remove pan from heat.
3. Add ravioli to pot of boiling water and simmer on a rolling boil (not a rapid boil so pasta does not get damaged) for 2 minutes, then add broccoli and peas and simmer a further 1 minute. If your pot is not large enough to fit both ravioli and vegetables, place vegetables in a large, heat-proof, bowl, cover with boiling water and leave for about 3 minutes, or until tender.
4. Drain ravioli and vegetables and return all to pot. Add lemon cream sauce, gently stir to coat and season with salt and freshly ground black pepper.
5. In a small bowl, toss tomatoes with a drizzle of olive oil and season with salt and pepper.
6. Spoon ravioli with lemon cream sauce into bowls. Sprinkle over tomatoes and garnish with thyme.