ravioli with herbed walnut sauce
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.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound package cheese ravioli
- 1/4 cup butter
- 3/4 cup coarsely chopped walnuts
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
How To Make ravioli with herbed walnut sauce
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Step 1Cook pasta in large pot of boiling salted water until tender but still firm to bite, al dente. Drain.
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Step 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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Step 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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Step 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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