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
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.