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 From Lake Como. Ravioli with Walnut Sauce
Charming host/owner Giuseppe of Ristorante Fioroni in Carate Urio, Italy shares his family recipe for this rich and creamy pasta dish (with Chef Rosa). Ingredients
1 cup panna (Italian cream), or creme fraiche or sour cream 10 ounces mascarpone cheese 1 1/2 cup walnuts 2 eggs 1 teaspoon salt 1/4 teaspoon grated nutmeg 2/3 cup grated Parmesan cheese 1/3 cup olive oil 1 slice white bread softened in a little water Ravioli (meat, cheese or whatever suits your fancy) Walnuts and sage leaves for garnish The Recipe
In a food processor or blender, process all ingredients except for the ravioli and garnish. Cook ravioli in salted water, drain, add sauce and warm up (do not bring to a boil). Garnish with whole walnuts and sage leaves. NOTE: This recipe makes a large batch - good for about 4 pounds of pasta - and it is easily halved. You don't need a lot because it is very rich. Stores in the refrigerator for up to 5 days.
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