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.
Equipment
- Large, deep skillet
- Large stockpot
Ingredients
- 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 1lemon
- 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 fresh cheese-filled ravioli, 8-ounces each*
Instructions
- 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 if desired.
Notes
*Frozen ravioli can be used; adjust the cooking time accordingly.