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Ravioli with Walnuts and Rosemary

November 5, 2016 by Barbara Leave a Comment

 

You will love this ravioli with walnuts dish.

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!

First chop the garlic cloves for the ravioli with walnuts Italian recipe.

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.

Chop the garlic, rosemary and parsley.

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

Chop the walnuts to this size.

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!

Use store-bought cheese ravioli that looks like this.

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!

The sauce for Ravioli with Walnuts can be made in minutes.

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!

Sprinkle chopped herbs on your Italian recipe.

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

Print

Ravioli with Walnuts and Rosemary

Yield: Serves 4

Total Time: 30 minutes

Ingredients:

  • 9-ounce package store-bought fresh ravioli
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 1/2 cup diced walnuts
  • 2 tablespoons cut rosemary
  • 1 tablespoon fresh flat-leaf parsley

Directions:

  1. Boil ravioli in salted water, according to package directions, and drain.
  2. Melt butter in skillet with olive oil over medium heat.
  3. Add the garlic and cook for 1 minute.
  4. Add wine to the pan and cook for 2 minutes.
  5. Add the walnuts, rosemary and parsley and cook until heated through.
  6. Stir the ravioli into the sauce in the pan.
  7. Season with salt and pepper to taste.
  8. Serve the ravioli with freshly-grated Parmesan cheese.

Filed Under: Recipes Tagged With: italian pastas, Italian recipes, Pasta recipes, ravioli, rosemary, walnuts

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Hi. I'm Barbara Francis and I hope you like authentic Italian food as much as I do. It's simple, fresh, seasonal. What's not to like? And it's part of my heritage. So join me in the kitchen of Italian Food Made Simple. Just step right over the dog, she won't move even if you ask her.

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