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Agnolotti with Sage Walnut Cream Sauce
- 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
Directions:View on Framed Cooks
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