The nutty taste of fresh sage and walnuts are perfectly paired with ravioli.
walnuts, coarsely chopped
1 tablespoon shallots, minced
2 tablespoons fresh sage, minced
170ml white wine
150ml whipping ream
salt & pepper to tase
grated parmesan cheese
sage leaves to garnish
- Cook ravioli according to package directions.
- While cooking the ravioli, melt butter in a frying pan and lightly toasted the walnuts for 2 -3 minutes. Remove the walnuts and keep the butter in the pan.
- Add shallots and sage, stir for a minute. Add wine and cream, bring to a boil and simmer for a few minutes until the sauce is thickened.
Stir in the parmesan cheese and season with salt & pepper.
- Divide the ravioli between two plates, pour the sauce and garnish with walnuts and sage leaves. Serve at once.