Cyprus Ravioli with Sage and Walnuts

cy ravioli w sage.jpg

Halloumi filled, “Mitsides” Cyprus ravioli, coated in a creamy, aromatic, sage flavoured sauce, topped with walnut halves and finished off by a squeeze of lemon. Need I say more? This is a fantastic dish, suitable for a casual TV meal or black tie dinner. Get busy cooking.

Ingredients

  • One 375 gram pack “Mitsides” Cyprus Ravioli
  • 1 Tbs olive oil
  • 1 Tbs unsalted butter
  • 1/3 cup walnut halves
  • ½ red onion, finely chopped (about 1/3 cup)
  • 1 garlic clove, crushed
  • 1 Tbs sage leaves, chopped
  • ¾ cup white wine
  • ½ cup cream
  • ½ tsp green peppercorns in brine, drained (optional. It will bring a peppery kick to the dish)
  • salt and pepper to taste
  • half a lemon

Method

Bring a large pot of salted water to a boil. Add the ravioli, straight from the freezer and cook for 10 minutes. Drain and reserve one cup of the cooking water.

In a large pan, melt the butter with the olive oil over medium-high heat. Add the walnuts and cook about a minute, stirring frequently until fragrant. Remove with a slotted spoon and put in a bowl. Lower heat to medium and add the onions, garlic and sage to the pan. Cook about 2 minutes, stirring frequently until onion is soft and beginning to colour. Add the wine, bring to boil and let it evaporate for a minute. Then add the cream and peppercorns (if using) and simmer for about 3 minutes until mixture is reduced and creamy. Add the drained ravioli and heat through, shaking the pan to distribute the sauce. If sauce becomes too thick add a few tablespoons of the ravioli cooking water. Season with salt and pepper.

Put ravioli in a serving platter. Scatter the walnuts and squeeze half a lemon on top. Serve at once.

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