Ravioli with Walnut Sauce
|Cheese and spinach ravioli||1 1⁄2 Pound (750 Gram)|
|For walnut sauce|
|Walnuts||6 1⁄2 Ounce (200 Gram)|
|Fresh basil||1⁄2 Bunch (50 gm), leaves removed and stems discarded|
|Butter||1 1⁄2 Ounce, softened (45 Gram)|
|Grated parmesan cheese||1 1⁄2 Ounce (45 Gram)|
|Freshly ground black pepper||To Taste|
|Olive oil||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Double cream||5 Fluid Ounce (155 Milliliter)|
1. Cook ravioli in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
2. To make sauce, place walnuts and basil in a food processor or blender and process until finely chopped. Add butter, Parmesan cheese and black pepper to taste. With machine still running, slowly add oil and cream and process until it is just combined. To serve, spoon sauce over pasta and toss.