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Ravioli with Walnut Sauce

Italian.Chef's picture
Ingredients
  Cheese and spinach ravioli 1 1⁄2 Pound (750 Gram)
For walnut sauce
  Walnuts 6 1⁄2 Ounce (200 Gram)
  Fresh basil 1⁄2 Bunch (50 gm), leaves removed and stems discarded
  Butter 1 1⁄2 Ounce, softened (45 Gram)
  Grated parmesan cheese 1 1⁄2 Ounce (45 Gram)
  Freshly ground black pepper To Taste
  Olive oil 3 1⁄2 Fluid Ounce (100 Milliliter)
  Double cream 5 Fluid Ounce (155 Milliliter)
Directions

1. Cook ravioli in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
2. To make sauce, place walnuts and basil in a food processor or blender and process until finely chopped. Add butter, Parmesan cheese and black pepper to taste. With machine still running, slowly add oil and cream and process until it is just combined. To serve, spoon sauce over pasta and toss.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Walnut
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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4.196665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 779 Calories from Fat 514

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 9.6 g48.2%

Trans Fat 0 g

Cholesterol 26.6 mg8.9%

Sodium 502.3 mg20.9%

Total Carbohydrates 49 g16.2%

Dietary Fiber 6.4 g25.4%

Sugars 3 g

Protein 17 g34.8%

Vitamin A 17.2% Vitamin C 11.5%

Calcium 18.8% Iron 15.8%

*Based on a 2000 Calorie diet

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Ravioli With Walnut Sauce Recipe