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Ravioli with Walnut Sauce
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.6
Ravioli with Walnut Sauce

This hot meze is much easier than it looks -- the secret is ready-made ravioli. Get the plain ones with cheese filling, or go fancy with over-the-top fall flavors like pumpkin or wild mushroom. Allow 1 pound uncooked ravioli for each 4 to 6 people.

Small, ready-to-cook ravioli or tortellini (in the deli case or freezer)
Walnut Sauce (enough for 1 pound ravioli)
2 cups walnut pieces
1 cup chicken broth
1/2 cup plain yogurt
1/2 t onion powder, or to taste
1/2 t garlic powder, or to taste
1/2 t salt, or to taste

Cook ravioli in boiling salted water according to package directions. Combine all ingredients for sauce in a blender or food processor, and mix until very smooth. Warm sauce over low heat. Arrange ravioli on a serving platter or in individual bowls; spoon sauce on, and mix lightly.

Cross References:
Stuffed Tomatoes
Vegetable Kebabs with Three Dips
White Bean Dip
Spiced Eggplant Dip
Cucumber-Mint Yogurt Dip

Original Source:
Let's Talk Turkey

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