Ravioli With Walnut Sauce Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 3 Tablespoon, finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| 1 cup walnuts, about 4 ounces, coarsely chopped | ||
| Ricotta cheese | 1 pound, frozen | |
| Ground pepper | 1 To taste | |
Directions
1. In a nonreactive large frying pan, melt butter over medium heat. Add onion and garlic and cook 2 to 3 minutes, or until softened but not browned. Add cream and bring to a boil. Cook 3 to 4 minutes, until reduced to 1 1/4 cups; be careful cream does not boil over. Add 1/2 cup Parmesan cheese and walnuts and stir to combine.
2. Meanwhile, cook ravioli according to package directions; drain. Pour pasta and sauce into a warmed large bowl and toss together. Pass remaining Parmesan cheese and a pepper mill.
2. Meanwhile, cook ravioli according to package directions; drain. Pour pasta and sauce into a warmed large bowl and toss together. Pass remaining Parmesan cheese and a pepper mill.
Chef
