Ravioli with Herbed Walnut Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 3 garlic cloves, minced
- 1/4 cup (1/2 stick) butter
- Carbohydrate 59 g(20%)
- Cholesterol 78 mg(26%)
- Fat 34 g(52%)
- Fiber 4 g(15%)
- Protein 19 g(38%)
- Saturated Fat 13 g(64%)
- Sodium 468 mg(19%)
- Calories 645
Preparation 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.
Preparation 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.
