Ever since we discovered some stores in Brooklyn selling fresh pasta, Wednesday nights in our house have been designated as Pasta nights. Since I made this creamy version, its been the preferred choice on Pasta nights for the kids. It goes perfectly well with Ravioli especially the kind that has some kind of nuts stuffed in them. This one was made with Walnut but the Hazelnut ones are equally delicious. Not only do the wine and cream taste great together, it provides the perfect excuse to finish the remaining wine in the bottle.
- One package (12pieces) of fresh ravioli, preferably stuffed with nuts & cheese
- Bunch of fresh sage finely chopped
- 3/4 cup Chicken stock
- 3/4 cup white wine (I used a Sauvignon Blanc)
- Small onion finely chopped
- 5-6 cloves of garlic minced
- 1 Tbs unsalted butter
- 1 Tbs Olive oil
- Freshly ground black pepper
- 1 Tbs Peccorino Romano
- 1 Tbs Parmesan
- 1/2 cup light cream
- Crushed red chili pepper
- 1 tsp dried thyme
Cook the Ravioli in boiling salted water until all the pieces are floating
Add the butter and oil to a pan on medium heat.
Add onions & garlic and fry until onions are translucent.
Add the chicken broth and let it reduce to half.
Add the white wine and let reduce by half.
Add the cream and let it simmer for a few minutes
Stir in the cheese and cook for another minute or so.
Add the freshly ground pepper & thyme.
Add the Ravioli & Sage and bring it all together.