Thanksgiving Recipes from Razzle Dazzle Recipes
Ravioli With Sage Cream Sauce Recipe
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Ravioli With Sage Cream Sauce
1 8- to 9-ounce package refrigerated ravioli
1 1/2 tablespoons butter
1/4 cup chopped pecans
1/3 cup finely chopped shallots, or white onion if preferred
1 1/2 tablespoons chopped fresh sage
3/4 cup dry white wine
2/3 cup whipping cream
Parmesan cheese shavings
Cook ravioli in large pot of boiling salted water until just tender
but still firm to bite, 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. Sauté until fragrant, about 30 seconds. Add
wine and cream. Increase heat and boil until sauce is reduced to
generous 3/4 cup, about 5 minutes.
Add ravioli to sauce; toss. Season with salt and pepper. Divide
between bowls. Sprinkle with pecans and Parmesan.
Serves 2, can be doubled.
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