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Ravioli With Walnut Sauce

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  Butter 3 Tablespoon
  Finely chopped onion 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 1 Cup (16 tbs)
  Walnuts 4 Ounce, coarsely chopped (1 Cup)
  Ricotta cheese stuffed ravioli 1 Pound (1 1/2-Inch Fresh Or Frozen Cheese)
  Freshly ground pepper To Taste

1. In a nonreactive large frying pan, melt butter over medium heat. Add onion and garlic and cook 2 to 3 minutes, or until softened but not browned. Add cream and bring to a boil. Cook 3 to 4 minutes, until reduced to 1 1/4 cups; be careful cream does not boil over. Add 1/2 cup Parmesan cheese and walnuts and stir to combine.
2. Meanwhile, cook ravioli according to package directions; drain. Pour pasta and sauce into a warmed large bowl and toss together. Pass remaining Parmesan cheese and a pepper mill.

Recipe Summary

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4097 Calories from Fat 2697

% Daily Value*

Total Fat 307 g471.8%

Saturated Fat 150.5 g752.3%

Trans Fat 0 g

Cholesterol 949.3 mg316.4%

Sodium 3506.2 mg146.1%

Total Carbohydrates 214 g71.4%

Dietary Fiber 17.8 g71.2%

Sugars 11 g

Protein 133 g265.8%

Vitamin A 158% Vitamin C 14.6%

Calcium 267% Iron 78.2%

*Based on a 2000 Calorie diet

Ravioli With Walnut Sauce Recipe