Recipe information
Yield
Makes 4 Servings
Ingredients
1
pound purchased cheese ravioli
1
/4 cup (1/2 stick) butter
3
/4 cup coarsely chopped walnuts
3
garlic cloves, minced
1
cup dry white wine
1
/4 cup chopped fresh parsley
1
tablespoon chopped fresh rosemary
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Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, or according to directions on package. Drain.
Step 2
Melt butter in heavy large skillet over medium-high heat. Add walnuts; sauté until golden, about 2 minutes. Add garlic; sauté 30 seconds. Add wine. Simmer until slightly reduced, about 2 minutes. Add parsley and rosemary. Simmer 1 minute. Add ravioli and toss to coat with sauce. Season with salt and pepper; serve.