Easy Cream Walnut Sauce For Ravioli Recipes

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GOAT CHEESE RAVIOLI WITH CREAMY WALNUT SAUCE



Goat Cheese Ravioli with Creamy Walnut Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

4 tablespoons butter
1/2 cup chopped walnuts
1/2 cup finely chopped shallots
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 cups whipping cream
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Asiago or Parmesan
Filling:
1 cup crumbled goat cheese
1/2 cup finely chopped toasted walnuts
1/2 cup minced fresh basil leaves
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon minced lemon peel
3 large pasta sheets
Water
Sauce:

Steps:

  • In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.
  • Put a pasta sheet on work surface with long side facing you and put a packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
  • Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
  • Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.
  • Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.

RAVIOLI WITH HERBED WALNUT SAUCE



Ravioli with Herbed Walnut Sauce image

Categories     Cheese     Garlic     Herb     Nut     Sauté     Vegetarian     Quick & Easy     Rosemary     Walnut     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1 pound purchased cheese ravioli
1/4 cup (1/2 stick) butter
3/4 cup coarsely chopped walnuts
3 garlic cloves, minced
1 cup dry white wine
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, or according to directions on package. Drain.
  • Melt butter in heavy large skillet over medium-high heat. Add walnuts; sauté until golden, about 2 minutes. Add garlic; sauté 30 seconds. Add wine. Simmer until slightly reduced, about 2 minutes. Add parsley and rosemary. Simmer 1 minute. Add ravioli and toss to coat with sauce. Season with salt and pepper; serve.

GORGONZOLA CREAM SAUCE



Gorgonzola Cream Sauce image

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Steps:

  • Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  • Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  • Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  • Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g

EASY CREAM WALNUT SAUCE FOR RAVIOLI



Easy Cream Walnut Sauce for Ravioli image

I got this from my pasta cookbook, almost any kind of nut will work in this but walnuts are the one from the recipe, plus I made this with them and it was soooo good! I used an extra 4 TB olive oil instead of butter, but I'm posting it as is from the cookbook. I used jarred parmesan for convenience. This so FAST and easy, you can make this right when the ravioli is cooking, after it's done cooking, or make it ahead of time. This matches up the best with spinach ravioli and squash ravioli.

Provided by the80srule

Categories     Sauces

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

36 pieces ravioli (6 per person)
1 1/2 cups shelled walnuts
4 tablespoons unsalted butter
200 ml olive oil
1/2 cup parmesan cheese, freshly grated (I use jarred, just as good)
100 ml heavy cream

Steps:

  • Grind up the nuts in a food processor completely.
  • Add the butter and olive oil and pulse a few times until a nice paste forms.
  • Add the cheese and pulse 2-3 times.
  • Add the cream gradually and keep it on a continual blend until smooth.
  • Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.

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