Ravioli With Herbed Walnut Sauce
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Butter (1/2 stick)1 cup
White Wine (dry)1 cup
Parsley (chopped fresh)1 tbsp
Rosemary (chopped fresh)Directions:
1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, or according to directions on package
2
Drain
3
Melt butter in heavy large skillet over medium-high heat
4
Add walnuts; sauté until golden, about 2 minutes
5
Add garlic; sauté 30 seconds
6
Add wine
7
Simmer until slightly reduced, about 2 minutes
8
Add parsley and rosemary
9
Simmer 1 minute
10
Add ravioli and toss to coat with sauce
11
Season with salt and pepper; serve
12
Cook pasta in large pot of boiling salted water until tender but still firm to bite, or according to directions on package
13
Drain
14
Melt butter in heavy large skillet over medium-high heat
15
Add walnuts; sauté until golden, about 2 minutes
16
Add garlic; sauté 30 seconds
17
Add wine
18
Simmer until slightly reduced, about 2 minutes
19
Add parsley and rosemary
20
Simmer 1 minute
21
Add ravioli and toss to coat with sauce
22
Season with salt and pepper; serve