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!
Preparation time: 15 minutesCooking time: 15 minutes
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
1 pound frozen ravioli cheese stuffed
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 suggestion: Serve with a dry Chardonnay.