Veg HT ACC 25mins
Serves 4 Hot Vegetarian Vegetables Herbs Nuts
Alcohol Savoury Sauce Pasta Accompaniment Gluten Wheat Free Eggless * Italian
4 tbsp Butter
75g/3oz Walnuts, finely chopped
2 Shallots, finely chopped
1 Garlic Clove, crushed
180ml/6fl.oz. Dry White Wine
480ml/16fl.oz. Crème Fraîche
1 tbsp Freshly Chopped Oregano
Salt and Black Pepper
1. Melt half the butter in large frying pan over medium heat, add the walnuts
and cook, stirring, for 2-3 minutes until lightly browned and fragrant. Remove
the nuts from the pan and set aside.
2. Add the remaining butter to the pan together with the shallots and garlic,
and sauté for 1-2 minutes.
3. Add the wine to the shallot mixture, bring to a boil and cook over high heat
for 2 minutes.
4. Add the crème fraîche and oregano, bring back to the boil then continue to
cook over a medium-high heat for 3-4 minutes until the mixture has thickened and
reduced by one third.
5. Season with salt and pepper and mix well.
7. Serve hot poured over stuffed pastas such as ravioli, tortellini,
cappelletti, tortelli, or Agnelotti. Goes particularly well with vegetable,
seafood and chicken filled pasta dishes.
*NB Whilst this sauce is Gluten free and eggless , for a completely gluten/egg
free recipe use a gluten/egg free pasta dough and filling.
More Ravioli Sauce Recipes |
Ravioli Dough Recipes | Ravioli
Filling Recipes |
Other Sauce Recipes
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