Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed toffee.
Learn how to make your own ravioli with our hands-onstreaming video demonstration.
Ingredients
Serves 2, can be doubled
Step 1
Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
Step 2
Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
Step 3
Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.
Leave a Review
Reviews (82)
Back to TopI used elements of this but included bacon, English spinach and sour cream and it turned out really well. Recommended.
mdjmelville3304
Sydney Australia
10/1/2020
This is my favorite company meal to cook quickly and impress! If you can get homemade ravioli, it's even better. I make it per the recipe except I use heavy cream rather than whipping. It cooks up thick and yummy. The sage and pecans are perfect with it! Add a nice salad and you are set!
cooks4pleasure
Chapel Hill
6/25/2017
It is more like soup, not sauce. Taste was mediocre. Definitely will not make this again.
Anonymous
Vancouver, BC
5/18/2015
Delicious! The pecans definitely make the recipe. The added crunch with the sweetness of the shallots make the dish. Made it with butternut squash ravioli - great combination. Definitely a "do-over" recipe.
izzyd
Fairfax, VA
11/17/2013
Surprisingly delicious for how easy it was. The sage didn't overwhelm the dish, it just tasted yummy. I cooked the sauce in a wide skillet an extra minute to thicken it a bit more.
shanakins
washington, dc
6/1/2012
Very good. Measurably improved by also sauteing a diced portabello mushroom, which added more flavor and texture. Grate some fresh Parmesan, preferably a young, mild one, some pepper and (kisses fingertips), Yum.
walkingfern
5/28/2012
I love this recipe. It's super fast and really tasty. The butter pecans make it. My girlfriend loves it so I make it for her all the time as a quick weekday dinner.
cheph
los angeles, ca
2/19/2012
Delicious! Used cheese tortellini instead of ravioly... walnuts/pinenuts instead of pecans
DanielaPino
1/31/2012
Edible but not good. The sauce was more like soup. The wine needed more cooking or perhaps some starch to thicken as it tasted like wine-soup. Not even sure if I should take it to lunch at work tomorrow. Under the influence and all that... Will not make again. Yuck.
Anonymous
London, UK
12/15/2011
I found this recipe just for the sauce to pour on top of my Italian Sausage Stuffed Apples that I thought were really blah and needed some oomph. I followed the recipe except added the wine by itself to give it extra time to reduce. This was exactly what the doctor ordered!
thejackies
Washington coast
3/27/2011
I doubled the sauce and it took quite a while to reduce it. It's a good sauce. I did't think it warranted twice as many pecans when I doubled the recipe. 3 1/2 stars.
amraamone
10/28/2010
We just finished dinner and this was good. Not great because of my mistake, after cooking the pecans I forgot to sprinkle on top... Otherwise it is an easy flavorful pasta dish that I will make again. Easily a weeknight dinner and although I used cream I think you could sub 1'2 & 1'2 or milk and reduce a little longer. I used a frozen squash ravioli from whole foods that was amazing. The dish was rich even without the nuts. Very satisfying with a spinach salad.
Anonymous
Evanston IL
11/11/2009
This dish is by far our new favorite on this site. The flavors are amazingly intense. I used chicken stuffed ravioli from Costco and I have to say the combination was perfectly paired. Add the pecans to the top and it was divine.
ScubaBetty
10/25/2009
Good sauce, easy to make. I tweaked it here and there like everyone else, and would reccomend to try it.
diavolos
6/19/2009
A totally easy recipe with good taste. I used 2% milk instead of the cream, so our sauce wasn't quite as rich or creamy. But I think the compromise was probably worth it. We used cheese tortellini and substituted walnuts for pecans. The nuts make this recipe.
Anonymous
San Francisco
1/20/2009
