Ravioli with Sage Cream Sauce


Cook ravioli in a large pot of boiling salted water until just tender about 8 minutes. Drain well. Meanwhile melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Saute until fragrant, about 30 seconds. add wine and cream. Increase heat and boil until sauce is reduced to about 3/4 of a cup, about 5 miniutes. Add ravioli to sauce and toss. Season with salt and pepper. Divide between two large bowls. Sprinkle with pecans and parmesan cheese. Garnish with fresh sage if disired.

Servings: 2 small servings

Submitted By: Nellana
Original Source: Bon appetie: Every Night Cooking

Must use whipping cream, I tried to use half and half and it did not work.

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