Home

Pasta

Risotto

Wine

Ingredients

Restaurants

Library

Editor's page

E-mail to the editor

Ravioli, those divine little squares, as Elizabeth David says in their praise,  one to two-inch on a side, made with fresh egg pasta, provide a perfect packet for a variety of fillings. To make ravioli, see how to make ravioli. 

The object of these very elegant concoctions, Elizabeth says, is the delicacy and variety of the stuffings, and so they should never be served drowned in an overpowering sauce.

But a proper accompanying sauce is vital.

Herewith a delightful accompaniment to ravioli: a sauce with walnuts and rosemary as a base.

for the sauce:

• three tablespoons olive oil
• two tablespoons butter
• two cloves garlic, peeled and chopped fine
• one-half cup walnuts, chopped fine
• two tablespoons chopped rosemary
• one tablespoon chopped parsley
• one-half cup white wine
• pinch of salt and freshly ground pepper
• one half cup freshly grated parmesan

Put the butter and oil into a sauté pan over low heat until it is melted. Turn the heat to medium and add the garlic. Thirty seconds later add the walnuts and herbs, and salt and pepper. Cook for two minutes. Add the white wine and cook for another minute or two. Set the sauce aside.

When the ravioli are finished, put them in a bowl, add the sauce and stir ever so gently, adding the parmesan as you go.

Serve immediately'.

Another option: for a slightly different taste, put one tablespoon of chopped shallots into the butter just before adding the sage.

Home | Pasta | Risotto | Wine | Ingredients | Restaurants | Library | Editor's page | E-mail to the editor

© 2006 classic pasta. All Rights Reserved.