RAVIOLI WITH SAGE-WALNUT BUTTER
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
- Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
- Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.
RAVIOLI WITH HERBED WALNUT SAUCE
Categories Cheese Garlic Herb Nut Sauté Vegetarian Quick & Easy Rosemary Walnut Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 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; sauté until golden, about 2 minutes. Add garlic; sauté 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.
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.
Provided by Pat Duran
Categories Pasta
Time 20m
Number Of Ingredients 7
Steps:
- 1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, al dente. Drain.
- 2. Melt 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.
- 3. Add 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.
- 4. NOTE: 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.
RAVIOLI WITH HERBED WALNUT SAUCE
Steps:
- Cook pasta in large pot of boiling water until tender but still firm to bite, or according to directions on package. Drain. Melt butter in heavy large skillet over medium 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.
EASY CREAM WALNUT SAUCE FOR RAVIOLI
I got this from my pasta cookbook, almost any kind of nut will work in this but walnuts are the one from the recipe, plus I made this with them and it was soooo good! I used an extra 4 TB olive oil instead of butter, but I'm posting it as is from the cookbook. I used jarred parmesan for convenience. This so FAST and easy, you can make this right when the ravioli is cooking, after it's done cooking, or make it ahead of time. This matches up the best with spinach ravioli and squash ravioli.
Provided by the80srule
Categories Sauces
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Grind up the nuts in a food processor completely.
- Add the butter and olive oil and pulse a few times until a nice paste forms.
- Add the cheese and pulse 2-3 times.
- Add the cream gradually and keep it on a continual blend until smooth.
- Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.
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