Ravioli With Herbed Walnut Sauce Recipe - Cooking Index
Ravioli With Herbed Walnut Sauce Recipe - Cooking Index
This rich, satisfying main course would be nice with a salad of chopped fresh tomatoes, yellow bell peppers, black olives, and sweet onion. Crusty breadsticks round out the meal, which might end with a plate of assorted grape clusters and anise biscuits.
Type: Pasta| 1 lb | 454g / 16oz | Purchased cheese ravioli |
| 1/4 cup | 49g / 1.7oz | Butter - (1/2 stick) |
| 3/4 cup | 109g / 3.8oz | Coarsely chopped walnuts |
| 3 | Garlic cloves - minced | |
| 1 cup | 237ml | Dry white wine |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| 1 tablespoon | 15ml | Chopped fresh rosemary |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Cook pasta in large pot of boiling salted water until tender but still firm to bite, or according to directions on package. Drain.
Melt butter in heavy large skillet over medium-high heat. Add walnuts; saute until golden, about 2 minutes. Add garlic; saute 30 seconds. Add wine. Simmer until slightly reduced, about 2 minutes. Add parsley and rosemary. Simmer 1 minute.
Add ravioli and toss to coat with sauce. Season with salt and pepper; serve.
This recipe yields 4 servings.
Source:
Bon Appetit, December 2001
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