Ravioli with Herbed Walnut Sauce

Pat Duran


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.


★★★★★ 1 vote

10 Min
10 Min
Stove Top


  • 1 lb
    package cheese ravioli
  • 1/4 c
  • 3/4 c
    coarsely chopped walnuts
  • 3 clove
    garlic, minced
  • 1 c
    dry white wine
  • 1/4 c
    chopped fresh parsley
  • 1 Tbsp
    chopped fresh rosemary

How to Make Ravioli with Herbed Walnut Sauce


  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, al dente. Drain.
  2. Melt 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.
  3. Add 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.
  4. NOTE:
    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.

Printable Recipe Card

About Ravioli with Herbed Walnut Sauce

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Healthy

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