Cyprus Ravioli with Sage and Walnuts

Cuisinovia

Blogger

Preparation Time:

30 min

Cooking Time:

15 min

Portion(s):

4 servings

Related Video

Made with

Ravioles
Cyprus Ravioli 375g

Ingredients

  • 1 pack «Mitsides» Cyprus Ravioli 375g
  • 1 Tbs olive oil
  • 1 Tbs unsalted butter
  • 1/3 cup walnut halves
  • ½ red onion, finely chopped (about 1/3 cup)
  • 1 garlic clove, crushed
  • 1 Tbs sage leaves, chopped
  • ¾ cup white wine
  • ½ cup cream
  • ½ tsp green peppercorns in brine, drained (optional. It will bring a peppery kick to the dish)
  • salt and pepper to taste
  • half a lemon

Method

  1. Bring a large pot of salted water to a boil. Add the ravioli, straight from the freezer and cook for 10 minutes. Drain and reserve one cup of the cooking water.
  2. In a large pan, melt the butter with the olive oil over medium-high heat. Add the walnuts and cook about a minute, stirring frequently until fragrant. Remove with a slotted spoon and put in a bowl.
  3. Lower heat to medium and add the onions, garlic and sage to the pan. Cook about 2 minutes, stirring frequently until onion is soft and beginning to colour. Add the wine, bring to boil and let it evaporate for a minute. Then add the cream and peppercorns (if using) and simmer for about 3 minutes until mixture is reduced and creamy.
  4. Add the drained ravioli and heat through, shaking the pan to distribute the sauce. If sauce becomes too thick add a few tablespoons of the ravioli cooking water. Season with salt and pepper.
  5. Put ravioli in a serving platter. Scatter the walnuts and squeeze half a lemon on top. Serve at once.

Discover More Recipes

Prep Time: 20min

Falafels

Prep Time: 30min

Persian Rice with saffron

Prep Time: 20min

Casarecce with pistachio pesto and pancetta

Prep Time: 10min

Refreshing Black-eyed Bean salad

Prep Time: 40min

Baked Eggplants with chickpeas

Prep Time: 20min

Bean and chickpea brownies

Prep Time: 45min

Lentil & beetroot salad

Prep Time: 45min

Aubergine Vegan ‘Papoutsakia’

Prep Time: 45min

White beans and zucchini salad

Prep Time: 15min

Bulgur and Burrata salad

Prep Time: 45min

Pasta with sausage and Rocket

Mini Sticky Toffee puddings

Share this recipe

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on pinterest
Pinterest
Print Friendly, PDF & Email