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
       
 
  Back