Name: Ravioli with Sage Cream Sauce
Yield: Serves 2, can be doubled
Ingredients: 1 8- to 9-ounce package refrigerated vegetable-filled ravioli; 1 1/2 tablespoons butter; 1/4 cup chopped pecans; 1/3 cup finely chopped shallots; 1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves; 3/4 cup dry white wine; 2/3 cup whipping cream; Parmesan cheese shavings

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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-on streaming video demonstration.

Recipe notes

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