Ravioli With Fontina and Walnut Sauce

Ravioli With Fontina and Walnut Sauce

Serves 4

Hands-on Time: 25m

Total Time: 25m

Ingredients

• 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

Directions

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.