Monday, October 24, 2011

Ravioli With Fontina and Walnut Sauce

Ravioli With Fontina and Walnut Sauce

Serves 4

Hands-on Time: 25m

Total Time: 25m


  • 1/4 cup walnuts
  • 16 to 18 ounces fresh or frozen cheese ravioli
  • 1/2 cup heavy cream
  • 1/2 cup grated fontina
  • 1/4 cup mascarpone
  • kosher salt and black pepper
  • 2 tablespoons chopped fresh chives


1. Heat oven to 400°F. Spread the walnuts on a rimmed baking sheet and roast until fragrant and toasted, 6 to 8 minutes; coarsely chop.

2. Meanwhile, cook the ravioli according to the package directions, drain, and return them to the pot.

3. In a small saucepan, bring the cream to a simmer. Add the fontina and mascarpone and cook, whisking vigorously, until melted and smooth.

4. Gently mix the ravioli with the cream mixture, walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the chives before serving.

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