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.
1Cook pasta in large pot of boiling salted water until tender but still firm to bite, al dente. Drain.
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.
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.
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.