Agnolotti with Sage Walnut Cream Sauce

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


  • One 9 ounce package refrigerated agnolotti or ravioli
  • 2 tablespoons butter
  • 1/4 cup coarsely chopped walnuts
  • 1/4 cup chopped shallots
  • 3 tablespoons chopped fresh sage, plus extra for garnish
  • 3/4 cup white wine
  • 2/3 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Salt and pepper


  1. Cook agnolotti according to package directions and remove from pasta water with slotted spoon.
  2. While pasta is cooking, make sauce by melting butter in medium sized skillet over medium-high heat. Add walnuts and stir until lightly toasted, about 2-3 minutes. Remove with slotted spoon, keeping butter in pan.
  3. Add shallots and chopped sage to skillet and stir for one minute. Add wine and cream and bring to a low boil. Simmer for 5 minutes.
  4. Stir parmesan cheese into sauce, and season to taste with salt and pepper.
  5. Divide pasta between two plates and pour sauce on top. Garnish with walnuts, sage leaves and freshly ground pepper and serve at once.