Ravioli With Herbed Walnut Sauce

This is an amazingly rich and ultra satisfying main course. It is so nice with a salad with a mixture of diced Roma tomatoes, orange bell peppers, black olives, and green onion. Slices of warm Italian bread and warm butter finish off the meal just right.

Ingredients -

1 Pound Fresh Cheese Ravioli
1/2 stick Butter
3/4 Cup Walnuts (coarsely chopped)
3 garlic cloves (minced)
1 Cup Dry White Wine
1/4 Cup Fresh Parsley (chopped)
1 Tablespoon Fresh Rosemary (chopped)
Salt and Fresh Ground Black Pepper

Preparation:

1. Add 1 teaspoon salt to a large pot of boiling water.

2. Cook the pasta in the large pot of boiling salted water until tender but still firm to bite, or according to directions on package.

3. Drain in a colander.

4. Melt butter in a heavy large skillet over medium-high heat.

5. Add the coarsely chopped walnuts and sauté them until golden brown which is approximately 2 minutes.

6. Add the minced garlic and sauté for about 30 seconds.

7. Add the wine.

8. Simmer for 2 minutes until slightly reduced.

9. Add the parsley and rosemary and simmer for 1 minute.

10. Add the ravioli and toss to coat with sauce.

11. Season with salt and pepper.

12. Serve immediately.

Cooking Tip

Ravioli Tips

When making fresh ravioli there are some tricks of the trade that you should know. When making it, make sure that you don’t let any excess air in the pockets between the pieces of dough. Air expands in the hot water, which will then cause the ravioli to pop open and all the filling to come out. Make sure you seal them as much as possible for the best possible cooked product.

Cooking Tip

Ravioli Tips

Make sure you don’t cook the ravioli vigorously in boiling water. Try to cook it at a moderate boil. That way the water won’t beat up the fragile dough and break them open.