Tuesday, August 21, 2007
ravioli with herbed walnut sauce:
I love the kind of meals that make me excited for left overs the next day. Ravioli with Herbed Walnut Sauce does that for me. It's one of our staples and always offers delicious and easy.
1 lb. fresh cheese ravioli
1/4 cup butter
3/4 cup coarsely chopped walnuts
3 garlic cloves, minced
1 cup dry white wine
1/4 cup chopped fresh parsley
1 Tbs chopped fresh rosemary
Cook pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain. Melt butter in heavy large skillet over medium-high heat. Add walnuts; saute until golden, about 2 minutes. Add garlic; saute 30 seconds. Add wine; simmer until slightly reduced, about 2 minutes. Add parsley and rosemary, and simmer 1 minute. Add ravioli and toss to coat with sauce. Season with salt and pepper.
We eat it with some fresh whole grain bread and summer fruit.