← What's For Dinner

Italian · Lunch, dinner

Ravioli with Walnut Sauce

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Salsa di noci is a Ligurian walnut sauce traditionally paired with filled pasta such as pansoti. Bread and milk give it a creamy texture without requiring a heavy cream sauce.

Ingredients

  • 500 g fresh cheese or herb ravioli
  • 120 g walnuts
  • 40 g day-old bread, crust removed
  • 120 ml milk
  • 1 small garlic clove
  • 40 g Parmigiano-Reggiano
  • 3 tablespoons olive oil
  • Salt and marjoram

How to cook

  1. Soak bread in milk. Blend walnuts, squeezed bread, garlic, cheese, oil, salt, and marjoram to a coarse cream.
  2. Boil ravioli until tender and reserve cooking water.
  3. Loosen the uncooked walnut sauce with warm cooking water. Toss gently with ravioli off heat.

Recipe photographs link to their original publishers.