Ravioli in Walnut Cream Sauce

This is what I had for lunch today, a quick but rich-tasting pasta dish.

You start with a package of refrigerator pasta, some kind of meat- or cheese-stuffed ravioli. (I used chicken.) While it cooks in boiling water, pulverize a cup of walnuts. (I have a wonderful mini-chopper I use for this, but you can use a mortar and pestle or can in bowl, too.)

In a saucepan, stir and heat 1 cup cream, 1/2 cup grated Parmesan cheese, and the ground walnuts until warm and mix. (As with most cream sauces, don’t let it boil.)

Drain the pasta, pour some sauce over it, and sprinkle with parsley. Ta da! With a side salad or some fruit, a lovely, elegant, easy lunch. Plus leftovers.

This recipe came from one of my favorite recipe guides, The 5 in 10 Cookbook. It does exactly what it says, provide a wide range of recipes that are made from 5 ingredients in roughly 10 minutes. And they’re tasty!

This, and its companion The 5 in 10 Chicken Breast Cookbook, make excellent starters for new chefs. (To quote the cliché, college students, young marrieds, newly divorced, and the like.) I especially like how usable it is, due to the hard cover and spiral binding inside. Nothing worse than a cookbook that won’t stay open to the recipe you’re trying to make!

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