California Central Coast Recipes

Ravioli with Walnut Sauce.

This is a quick but really elegant dinner entree.óIt tastes as if it's really hard to make but itís a snap to throw together.

I like it because it makes great use of our locally grown walnuts and it always has such a fresh and unique taste. The only trick is finding a good cheese ravioli to accompany the sauce.

It's an unusual use of walnuts that your dinner guests are sure to love and if you donít tell them otherwise---theyíll think you really toiled! ©2017, Ravioli with Walnut Sauce.
Preparation time: 15 minutes
Cooking time: 15 minutes
re-calculate ingredients for:


The Walnut Sauce

1-1/2 cups walnuts coarsely chopped
1-3/4 cup heavy cream
1 cup Parmesan cheese grated
1/2 cup green onions finely chopped using both green and white sections
3 Tablespoons butter
2 to 3 cloves garlic chopped
freshly-ground black pepper

The Pasta

1 pound frozen ravioli cheese stuffed

Preparation Directions.

1 In a large saucepan or Dutch oven, melt butter over medium heat until butter is foaming. Add the green onions and garlic. Cook 3-5 minutes until soft but not browned.

2 Add cream and bring to a boil. Simmer 3-5 minutes until reduced to one and a half cups. Do not over-boil.

3 Add walnuts and Parmesan, and a few grinds black pepper. Stir the walnut-cheese mixture. Remove from heat.

4 In the meantime, cook ravioli according to package directions. Drain pasta well then divide raviolis between dinner plates, and spoon the sauce over them. Garnish with chives if desired.

5 At the table, pass around additional Parmesan.

Wine and Food Pairing and Serving Suggestions.

Wine suggestion: Serve with a dry Chardonnay.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind