Ravioli With Herbed Walnut Sauce Recipes

RAVIOLI WITH SAGE-WALNUT BUTTER

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

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 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.

EASY CREAM WALNUT SAUCE FOR RAVIOLI

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.

RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS

Steps:

• Cook ravioli in boiling water according to package instructions.
• Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat.
• Add asparagus to skillet and saute until tender, about 4 minutes.
• Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.
• Drain water from pasta once cooked through then pour into a large serving bowl.
• Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss.
• Sprinkle in parmesan and serve warm.
• Recipe source: Cooking Classy

RAVIOLI WITH TOASTED WALNUTS

Steps:

• Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
• Heat the oil in a medium skillet over medium heat. Add the walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
• Add the garlic and cook for 30 seconds. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat.
• Divide among individual plates and sprinkle with the Parmesan.

RICOTTA AND WALNUT RAVIOLI WITH ARUGULA

Steps:

• 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
• 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
• 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
• 4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.