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Cheese Ravioli with Two Sauces; Simple Tomato and Creamy Walnut
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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.
Course Main Dishes, Main Dishes and Wine Pairings, Pasta
Cuisine Argentine
Keyword Cheese Ravioli with Two Sauces; Simple Tomato and Creamy Walnut
Author Jane, adapted from "Sobremesa: A memoir of Food & Wine in Thirteen Courses," Josephine Caminos Oria

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.