Ravioli With Herbed Walnut Sauce Recipes

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.

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.

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.

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.