California Central Coast Recipes

Ravioli with Walnut Sauce.

©2017 TheRomanticTable.com
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!


www.theromantictable.com ©2017, Ravioli with Walnut Sauce.
Preparation time: 15 minutes
Cooking time: 15 minutes
MAKES 4 SERVINGS.
re-calculate ingredients for:



Ingredients.

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!

Shake That Can!

When selecting a can of vegetables, fruit or stew-like contents, while holding the can in your hand and carefully rotating it back and forth, you can tell just HOW MUCH volume is made up of actual solids versus liquid (i.e buying a can of canned whole tomatoes in their juices). The less slippage back and forth, the higher the solid food-content versus liquid and a better bargain for the price!