|CLASSIC pasta||ravioli with rosemary and walnut sauce|
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:
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.
Another option: for a slightly different taste, put one tablespoon of chopped shallots into the butter just before adding the sage.