- 4
- 5 mins
- 30 mins
Ingredients
- 1/2 cup chopped walnuts
- 2 tbsp butter
- 1/4 cup shallots, finely chopped
- 1/2 tsp minced garlic
- 1/2 cup dry white wine
- 2 cups 35% cream
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 1/4 cup freshly grated Asiago or Parmesan
- Fresh Ravioli or the pasta of your choice
Preparation
Step 1
First, toast walnuts in a heavy skillet over medium-high heat until brown and fragrant, about 3 minutes and remove nuts from the pan.
Then, add the butter, shallots and garlic, and sauté for 1 minute.
Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes.
Stir in the basil, salt and pepper. Remove from heat and cover to keep warm.
Then, bring a large pot of salted water to a boil. Now, cook your pasta according to package directions.
Transfer the cooked pasta to the pan with the sauce, and gently toss to coat and heat through. Divide among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately!