Ravioli with Walnuts and Rosemary

The sauce for this pasta recipe, ravioli with walnuts and rosemary, is so simple to make that you can quickly throw together the sauce in the time it takes for the pasta to cook. The dish is easy, easy, easy and takes no time to make!

While the pasta water comes to a boil, mince your two garlic cloves. Here I use one of my trusty mezzalunas…this green one I bought in Italy at a store called Merina Fa Mercato, sort of like a U.S. Target store. It works beautifully on mincing vegetables and herbs. If you don’t have one, get one. They’re great. You can order them here on the almighty Amazon. Be sure to buy one with a double blade.

My mezzaluna does the trick on both the rosemary and the parsley, as well.

Again, the mezzaluna chops the walnuts beautifully. Be sure not to chop the nuts too small or they will disintegrate into a powder in your pasta sauce. You want that nutty crunch!

Store-bought fresh cheese ravioli makes the dish VERY simple. A note of caution: when it’s time to season the sauce, go easy on the salt as the cheesy ravioli filling is salty enough!

By the time your sauce ingredients hit the pan, the ravioli should have hit the boiling, salted water. Follow the package directions for the ravioli cooking time.

Melt the butter in the pan with the olive oil over a medium flame. Add the garlic and cook for about a minute, then add the wine and cook for two minutes more, allowing the wine to cook down a bit.

Add the walnuts and the herbs and stir until they are heated through. Drain the cooked ravioli and add it to the skillet. Gently stir until the sauce coats the pasta. Serve the dish with grated Parmesan and enjoy!

You might also enjoy my recipe for ravioli with sage and butter here.