RAVIOLI WITH SAGE CREAM SAUCE

RAVIOLI WITH SAGE CREAM SAUCE

Ingredients :

10 oz (300 g) vegetables stuffed ravioli

2 tablespoons butter

¼ cup chopped pecans

1/3 cup white onion, finely chopped

1 ½ tablespoons fresh sage leaves, chopped or 1 ½ teaspoons dried sage

¾ cup dry white wine

2/3 cup heavy cream

Parmesan cheese shavings

Salt

Pepper

Preparation:

Cook ravioli, until al dente, in boiling salted water. Drain.

Meanwhile, melt butter in a skillet and add pecans. Stir for 2 or 3 minutes and remove from skillet with a slotted spoon. Place pecans in a small bowl. Add onion and sage leaves to the same skillet in which pecans were browned and cook until wilted. Stir in wine and heavy cream and bring to a boil until sauce is reduced to ¾ cup (approximately 5 minutes).

Add cooked and drained ravioli to sauce and combine. Season with salt and pepper and serve. Garnish with chopped pecans and Parmesan cheese shavings.

2 servings