The following Fastlane Feast recipe printed in last week's A La Carte section contained a typographical error. Here is the corrected version.

***Ravioli with

% zucchini-walnut sauce

Makes 4 servings.

9 ounces fresh meat-filled ravioli from the dairy case

1 tablespoon salt

1 tablespoon margarine

1 tablespoon extra virgin olive oil

3 green onions

4 ounces shiitake mushrooms

2 small zucchini, about 6 inches long by 1-inch diameter

1/4 cup fresh basil leaves

1 cup whole walnuts, about 4 ounces

3/4 cup grated Parmesan cheese

1 cup half and half

salt and white pepper, to taste

basil, for garnish

4 teaspoons walnut pieces, for garnish

Fill a large pot with water and allow to come to a boil. Add salt, add pasta and cook according to package directions, about 5 minutes.

Meanwhile, put the butter and olive oil in a large non-stick frying pan and turn the heat on high. Chop green onions and slice shiitakes into thin slivers. When oil and butter are hot, saute the onions and shiitakes until soft, about 3 minutes. Wash zucchini, remove outer skin with a potato peeler and cut in half lengthwise. Place in a rectangular microwave dish with cover and cook on HIGH 4 minutes.

Place walnuts, zucchini, basil leaves and cooked zucchini in a food processor with a metal blade and process for 20 to 30 seconds, until it forms a coarse textured paste. Add the Parmesan and mix again, about 4 seconds.

Add the zucchini-walnut mixture to the frying pan and heat through. Gradually stir in the cream and stir with a wooden spoon. Cook until the mixture bubbles, about 3 to 4 minutes. The sauce should have a firm, not watery texture. Add salt and white pepper to taste.

Divide the sauce equally and put on the bottom of four dinner plates. Arrange the ravioli in a circle with one in the middle. Garnish with a few sprigs of fresh basil and 1 teaspoon walnut pieces per serving.

Copyright © 2020, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad