|Ravioli in Walnut Cream Sauce|
I love to make homemade pasta, not for the actual making, which can be tedious and painstaking at times, but because the result is so worth the while. When I can't make my own pasta refrigerated fresh is second-best to me, especially when it comes to ravioli, but a really good homemade sauce can make just about any pasta sing.
Something I've seen used often in pasta sauces used with stuffed pasta especially, is walnuts. Most often they're paired with sage and top a squash stuffed pasta, but I've taken them and paired them with lemony Italian parsley, heavy cream and shallots for a delicious and surprisingly light pasta sauce.
The California walnuts were given to be by California Walnuts and I can tell you now, I'd purchase them anyway; they're lovely, large and perfectly yummy with no trace of bitterness that I've found in other brands of walnut.
Here's what I did with my latest bag of beauties;
Ravioli in Walnut Cream Sauce
1 pound fresh cheese ravioli
2 Tablespoons unsalted butter
2 Tablespoons olive oil
1/2 cup California Walnuts, roughly chopped
Pinch of Kosher salt
1/2 teaspoon Italian seasoning blend, crushed
2 Tablespoons minced shallot
1/4 cup Italian parsley, chopped
1/2 cup white wine
1/2 cup heavy cream (light cream or half and half is fine here, as well)
2 Tablespoons Parmesan cheese, freshly grated
1. Cook ravioli according to directions and keep warm.
2. Heat oil and butter over medium-high heat in a medium non-stick frying pan just until melted. Add Italian seasoning and salt and stir briefly.
3. Add walnuts and stir several times. They will brown quickly, so don't leave them unattended. As soon as they begin to brown, remove from heat and take them from the pan with a slotted spoon and drain on paper toweling.
4. Add shallot to pan and stir until it begins to soften, about 3 minutes. Add wine and bring to a simmer.
5. Stir in cream, reserved walnuts and Parmesan cheese until smooth. Toss in parsley, adjust seasoning with salt and serve on top of warm ravioli.