Ravioli with Sage Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2, can be doubled
- 1 1/2 tablespoons butter
- 1/4 cup chopped pecans
- 3/4 cup dry white wine
- 1/3 cup finely chopped shallots
- 2/3 cup whipping cream
- parmesan cheese shavings
Preparation Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well. Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes. Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.
Preparation Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well. Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes. Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.
