Ravioli with Herbed Walnut Sauce

This dish, based on a Bon Appetit recipe, makes a nice, light, vegetarian supper with a green salad and some Pugliese bread. I have added lemon to the original recipe, as I thought it needed a bit of brightening.

Ravioli with Herbed Walnut Sauce

1 lb. cheese ravioli (I suspect this would be good with other varieties, as well, maybe artichoke)

1/2 stick butter

3/4 c. chopped walnuts

3 cloves garlic, minced

1 c. dry white wine

2 tbsp. fresh lemon juice

1/4 c. chopped parsley

1 tbsp. chopped fresh rosemary

Cook pasta according to package directions and drain. Melt butter. Sauté walnuts in butter until golden. Add garlic and cook, stirring, about 30 seconds or until fragrant. Add wine and simmer until slightly reduced. Add lemon juice & herbs & simmer another minute. Toss with pasta. Serves 2-4, depending on how hungry.