Ravioli with Lemon and Sage Cream Sauce

Wrap plump pillows of cheese filled pasta in a dreamy sauce layered with the earthy notes of sage, brightened with the freshness of lemon. Then toss in a touch of savory from shallots, followed with a crunch from toasted walnuts and you’ve got a delectable meal that can be on your table in about 30 minutes.

Sage is a gorgeous herb, with its rustic green leaves with an almost velvet texture on one side and a delicate filigree on the other. Fresh sage translates a peppery flavor with a whisp of citrus.

So often reserved for fall dishes, it’s widely abundant in the spring and summer. Pairing it with lemon makes for a beautiful blend for warmer seasons.

This is an easy dish to pull together, taking advantage of ravioli that can be found in the cold cases at food markets. The sauce is a twist on our lemon cream sauce made from cream, white wine, lemon juice plus the zest for extra lemon flavors and a generous amount of fresh sage.

Start the sauce by sautéing walnuts in walnut oil and butter followed by shallots, all adding to the layers. Finish with Parmesan cheese for its slightly salty, slightly nutty flavor. Toss with the tender ravioli, covering to coat.

It’s a simple but utterly luscious dish. It will make you look at sage in a whole new light!

Ravioli with Lemon and Sage Cream Sauce

2 tablespoons butter, divided

1 tablespoon walnut oil or olive oil

½ cup chopped walnuts

1 medium shallot, sliced thin, about ⅓ cup

4 tablespoons chopped fresh sage leaves, about 3 full sprigs of sage

½ cup dry white wine

2 cups heavy cream

1 teaspoon lemon zest, about 1 lemon

2-½ tablespoons freshly squeezed lemon juice, about 1 lemon

1 teaspoon kosher salt, plus extra for cooking pasta

¼ teaspoon freshly cracked black pepper

¼ cup shaved or grated cheese Parmesan cheese, plus extra for serving

2 packages cheese-filled ravioli, 8-ounces each

In a large, deep saucepan melt 1 tablespoon of the butter with the walnut oil over medium heat. Add the walnuts, stirring until the nuts are toasted and fragrant, about 2 to 3 minutes. Keep an eye on them, they move quickly from being toasted to burned. Using a slotted spoon, transfer the walnuts to a small bowl.

Melt the remaining tablespoon of butter then add the shallots and sauté over medium heat until they are tender and translucent, about 6 to 8 minutes. Toss in the chopped sage and continue cooking over medium heat for an additional 2 to 3 minutes.

Pour in the white wine and continue cooking until the wine is reduced slightly, about 3 to 4 minutes.

Stir in the cream along with lemon juice and lemon zest, 1 teaspoon kosher salt, and the black pepper.

Continue cooking over medium heat for about five minutes or until the cream starts to thicken, stirring occasionally. Reduce the heat to low while you cook the pasta. Don’t let the cream boil or it could curdle. While the sauce cooks bring a large pot of heavily salted water to boil. Drop the ravioli into the boiling water and cook for about 3 minutes* or until it is just tender.

Add the cooked pasta to the cream sauce along the Parmesan cheese and the toasted walnuts. Stir gently until all the ravioli are thoroughly covered with the cream sauce.

Serve with extra Parmesan cheese.

*Frozen ravioli can be used; adjust the cooking time accordingly. Serves 4.