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Walnut Basil Pasta Sauce

Veg HT ACC 25mins

Serves 4    Hot Vegetarian Vegetables Herbs Nuts Alcohol Savoury Sauce Pasta Accompaniment Gluten Wheat Free Eggless * Italian Italy

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 RecipesRavioli Filling Recipes   |   Other Sauce Recipes



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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