Best Greens Filled Ravioli With Walnuts Recipes

EASY CREAM WALNUT SAUCE FOR RAVIOLI

Easy Cream Walnut Sauce for Ravioli image

I got this from my pasta cookbook, almost any kind of nut will work in this but walnuts are the one from the recipe, plus I made this with them and it was soooo good! I used an extra 4 TB olive oil instead of butter, but I'm posting it as is from the cookbook. I used jarred parmesan for convenience. This so FAST and easy, you can make this right when the ravioli is cooking, after it's done cooking, or make it ahead of time. This matches up the best with spinach ravioli and squash ravioli.

Provided by the80srule

Categories Sauces

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

Ingredients

36 pieces ravioli (6 per person)
1 1/2 cups shelled walnuts
4 tablespoons unsalted butter
200 ml olive oil
1/2 cup parmesan cheese, freshly grated (I use jarred, just as good)
100 ml heavy cream

Steps:

Grind up the nuts in a food processor completely.
Add the butter and olive oil and pulse a few times until a nice paste forms.
Add the cheese and pulse 2-3 times.
Add the cream gradually and keep it on a continual blend until smooth.
Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.

GREENS-FILLED RAVIOLI WITH WALNUTS

Greens-Filled Ravioli with Walnuts image

Categories Leafy Green Pasta Vegetarian Parmesan Currant Walnut Winter Escarole Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 13

Ingredients

3/4 lb Swiss chard, stems and thick center ribs discarded (4 cups)
1/4 lb escarole (2 cups)
1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup dried currants
1 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 cup grated parmesan
32 wonton or gyoza wrappers (square or round)
3 tablespoons unsalted butter
1/3 cup finely chopped walnuts
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Cook Swiss chard in a large pot of boiling salted water 5 minutes, then transfer to a colander, reserving boiling water in pot. Rinse chard under cold water. Blanch escarole in same boiling water 3 minutes, then drain in colander and rinse with cold water. Squeeze excess water from greens with your hands and cut into 3/4-inch pieces.
Cook onion in oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until pale golden. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add greens and currants and cook, stirring, until any liquid is evaporated. Stir in zest, juice, parmesan, and salt to taste.
Cool to room temperature.
Working with 1 wrapper at a time and keeping remaining wrappers in plastic wrap, mound 1 teaspoon filling in center. Moisten edges of wrapper with water and fold wrapper in half over filling, pressing down around filling to force out air. Seal edges well, pressing them together with your fingertips. Arrange ravioli as filled in 1 layer on a wax paper-lined baking sheet and keep covered with plastic wrap.
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook walnuts, stirring occasionally, until fragrant and golden, about 3 minutes. Remove from heat and season with salt.
Cook ravioli in a 5-quart pot of boiling salted water 2 minutes and transfer with a slotted spoon to skillet with walnuts. Reserve 1 cup pasta cooking liquid. Add parsley and salt and pepper to taste to ravioli and toss to coat over moderately high heat, adding enough cooking liquid, 1/4 cup at a time, to keep ravioli from sticking together.