Cheese Ravioli with Two Sauces; Simple Tomato and Creamy Walnut
A rich, flavorful, and comforting pasta paired with Chardonnay to have before Sobremesa - that lingering time at the table after a meal with family and friends.
Ingredients
- 1 lb. package fresh cheese ravioli filled with ricotta and mozzarella
Creamy Walnut Sauce
- 1 tablespoon extra virgin olive oil
- 1 large shallot, minced
- 1/2 cup walnuts, chopped
- 1 cup Chardonnay
- 2 cups heavy cream
- 1/2 cup flat leaf parsley, just the leaves
- 1/8 teaspoon ground nutmeg
- salt and pepper
Simple Tomato Sauce
- 1 tablespoon extra virgin olive oil
- 1 medium white onion, finely chopped
- 3 large garlic cloves, minced
- 2-3 large tomatoes (1-1/2 lbs.) seeded and cut into small cubes
- 3 tablespoons unsalted butter
Instructions
Pasta
- Bring a large pot of water to a boil. After the sauces are made and simmering, cook the packaged ravioli according to the package directions. The ravioli usually takes minutes to cook.
Creamy Walnut Sauce
- In a large sauté pan, heat 1/2 teaspoon olive oil over medium heat. Add the walnuts and sauté for about 3-5 minutes or until fragrant and taking on a toasted color. Remove the walnuts with a slotted spoon from the pan and set aside.
- Add the remaining olive oil to the sauté pan and add the shallots and a pinch of salt. Sauté for about 5 minutes or until translucent and not taking on color. Pour in the wine and bring to a boil. Continue to boil over medium high heat, reducing the wine by half, about 3 minutes.
- Add the cream, turn the heat down to maintain a slow simmer, stirring. Add back the sautéed walnuts and simmer for about 3-4 minutes. Season with nutmeg and salt and pepper to taste.
Simple Tomato Sauce
- In a large sauté pan, heat the olive oil over medium heat. Stir in the onion and sauté until translucent about 5-7 minutes. Add the garlic and sauté for 1 minute.
- Add the tomatoes and butter. Stir to combine. Cover the pan and simmer for 12 minutes.
To Serve
- Coat the cooked ravioli in the creamy walnut sauce. Plate the ravioli in individual shallow bowls and top with a spoonful of the simple tomato sauce. Garnish with the parsley leaves. Serve extra sauce in pitchers table side.