Zucchini and Goat Cheese Ravioli with Sage and Walnut Cream


  • 5 Lilly’s Zucchini and Goat Cheese Medallion (#09475)
  • 1 tsp olive oil
  • 1 tsp chopped shallots
  • ¼ cup of white wine
  • 1 c heavy cream
  • 2 tbsp butter
  • ¼ c chopped walnuts
  • 2 sprigs fresh sage
  • pinch of nutmeg

How to Make It

  1. In a medium saucepan, bring water to a boil
  2. In a preheated sauté pan, heat the oil and sauté the shallots
  3. Add wine and reduce by half
  4. Add cream and bring to a simmer; season with salt, pepper and nutmeg. Reduce cream.
  5. Whisk in softened butter, add walnuts and one sprig of sage. Set aside.
  6. Boil ravioli for 4 minutes; drain, add to sauce, and cook for 1 minute. Plate and garnish with walnuts and remaining sage sprig.

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