This dish is fantastic served as part of a festive dinner, as a starter or a vegetarian main. The sage works great with the cream and wine and walnuts add a tasty crunch. I make my own ravioli but good quality, store-bought ravioli or tortellini will do fine.
- 250 grams cheese or spinach ravioli
- 1 ½ Tbs unsalted butter
- ¼ cup walnuts
- 1/3 cup red onions or shallots, finely chopped
- 1 Tbs fresh sage leaves
- ¾ cup dry white wine
- 2/3 cup cream
- shaved parmesan cheese to serve
Bring a large pot of salted water to boil. Lower the heat and keep to simmering point.
In a large sautee pan, melt the butter over medium heat. Add the walnuts and cook stirring for a couple of minutes, until lightly toasted and fragrant. With a slotted spoon remove walnuts from the pan and put in a bowl.
In the same pan add the onions and sage. Cook stirring for 30 seconds, until sage is fragrant, then add the wine and cream. Lower the heat and simmer for about 5 minutes until sauce is reduced to about ¾ cup.
Bring pot of water back to boil and add the ravioli. Cook according to package instructions. Drain and add to the sauce. Heat through, sprinkle with the walnuts and serve with parmesan shavings.