Ravioli With Walnut Sauce
|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.