Ravioli With Herbed Walnut Sauce Recipes

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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.

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 SAGE-WALNUT BUTTER



Ravioli With Sage-Walnut Butter image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf
2 9-ounce packages refrigerated cheese ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
  • Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
  • Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

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.

RAVIOLI WITH TOASTED WALNUTS



Ravioli With Toasted Walnuts image

I love pasta with nuts so was thrilled to find this recipe. It calls for cheese ravioli, but if you can find butternut squash ravioli, that would be even more elegant.

Provided by appleydapply

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) package cheese ravioli (frozen or fresh)
1/3 cup olive oil
1 cup walnuts, roughly chopped (approx 2 oz)
1 garlic clove, minced
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated parmesan cheese

Steps:

  • Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
  • Heat the oil in a medium skillet over medium heat. Add the walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
  • Add the garlic and cook for 30 seconds. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat.
  • Divide among individual plates and sprinkle with the Parmesan.

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