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, creamy sauce.


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 nutmeg

2/3 cup grated Parmesan cheese

1/3 cup olive oil

1 slice white bread softened in water

ravioli (meat, cheese or whatever suits your fancy)

Walnuts and sage leaves for garnish


In a food processor or blender, process all ingredients except for the garnish and ravioli.  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.