ravioli with herbed walnut sauce
(1 rating)
This is from that same old Bon Appetit Magazine in the Dr. office...I alway take note pad with me and check out the recipes--usually the nurse will say just take the magazine- we need some new one anyway.. So I bring her some of my "new" ones.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For ravioli with herbed walnut sauce
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1 lbpackage cheese ravioli
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1/4 cbutter
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3/4 ccoarsely chopped walnuts
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3 clovegarlic, minced
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1 cdry white wine
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1/4 cchopped fresh parsley
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1 Tbspchopped fresh rosemary
How To Make ravioli with herbed walnut sauce
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1Cook pasta in large pot of boiling salted water until tender but still firm to bite, al dente. Drain.
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2Melt butter in a heavy skillet over medium high heat. Add nuts; sauté about 2 minutes, until golden. Add garlic, sauté 30 seconds. Add wine. Simmer until slightly reduced, about 2 1/2 minutes.
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3Add parsley and rosemary. Simmer 1 minute. Add ravioli and toss to coat with sauce. Season with salt and pepper. Serve with a side of lettuce and tomato salad and biscotti crackers.
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4NOTE: Deb Crane says she adds a small container of cream with the wine and reduces it as directed. She also uses mushroom ravioli- can find it sometimes at Sam's Club or Trader Joe's or Whole Foods. Thanks for the tips Deb.Hugs.
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