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Prep time
5 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
Ravioli in creamy Parmesan sauce, topped with walnuts and crispy sage. It’s smooth, it’s cheesy, it has a hint of garlic and it tastes super delicious. A fun, foolproof dish made with store-bought ravioli swimming in a rich Parmesan sauce that’s jazzed up with white wine and some red pepper flakes. It tastes like a dream, especially when served with fried sage and toasted walnuts. Your taste buds will love you for this one. Oh, and it comes together in only 15 minutes. —Anna Chwistek | Serving Dumplings
Ingredients
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10 ounces
fresh ravioli
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1 tablespoon
olive oil
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1 tablespoon
unsalted butter
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2
garlic cloves, minced
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1 teaspoon
lemon juice
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1 cup
cream 20% fat, or half-and-half
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2 ounces
grated parmesan
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1/4 cup
white wine, or chicken broth
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1 teaspoon
each: salt + black pepper
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1/4 teaspoon
red pepper flakes, more for serving
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about 10 fresh sage leaves
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2 ounces
roughly chopped walnuts
Directions
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Get all the prep done before you start cooking: mince the garlic and chop the walnuts.
Bring a large pot filled with salted water to a boil.
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Heat oil in a skillet over medium. Add walnuts, toast until fragrant, about 2 minutes. Add sage leaves, cook until crispy, about 1 minute. Transfer to a plate layered with paper towel.
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Reduce the heat to low and add butter. When butter is melted, add garlic and cook until soft and fragrant, about 1 minute. Stir in lemon juice. Add white wine and simmer for 2 minutes. Season with salt and pepper.
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Pour in cream and bring to a boil, let simmer over low heat for 3 minutes.
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In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.
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Add Parmesan to the cream sauce, stir until combined. Simmer for 1 minute. Add ravioli and gently stir to coat ravioli with sauce. Add a splash of cooking water to thin out the sauce, if needed. Taste and adjust salt.
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Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!
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