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
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