Ravioli with Sage Cream Sauce

From "Culinary Treasures: Hilton Head Island" compiled by the Avid Gardeners, Hilton Head Plantation. Cairo, Nebraska: Record Printing Company, 1999.

The first version of ravioli with sage cream sauce I tried was a Linda McCartney frozen dinner version that was actually very good. This recipe is even better. I use Nuovo Butternut Squash & Grana Padano. You can find it (and other vegetable raviolis) at Bamber's Supermarket if you're in the South Bend, Indiana area.

This recipe is easy, but requires focus so I'd suggest a mise en place approach (gather all the materials before you begin) and don't try to prepare anything in addition to this recipe at one time.

Another strong recommendation is to not substitute the white wine with chicken broth. The wine flavor is really key to this recipe's success.

2 8- to 9-ounce packages refrigerated vegetable filled ravioli or tortellini
3 tablespoons butter
1/2 cup chopped pecans
2/3 cup finely chopped shallots
3 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
1 1/2 cups dry white wine
1 1/3 cups whipping cream
Parmesan cheese shavings

Cook ravioli in large pot of boiling salted water until just tender but firm to bite, about 8 minutes. Drain well.

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. Saute until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous one half, about 5 minutes.

Add ravioli or tortellini to sauce; toss. Season with salt and pepper. Divide between serving bowls. Sprinkle with pecans and Parmesan shavings. Serves 6 as a first course or 4 as an entree.

Coming soon: The best no-frills, basic macaroni and cheese recipe