Ravioli Butternut Squash with Walnut Sauce

Ravioli, Ricetta, Stuffed Pasta No Comments

Preparation time

25 minutes

Cooking time:

5 minutes

Typology:

Traditional

Difficulty:

Easy


Ingredients

  • 1 package Ravioli Butternut Squash by Pasta Piccinini
  • 7 ounces (200 gr.) shelled walnuts
  • 2 ounces (50 gr.) pine nuts
  • 2 ounces (70 gr.) grated parmesan cheese (possibly 36-month aging)
  • 1 ounce (70 gr.) stale bread
  • 5 ounces (150 gr.) cream (or milk)
  • 2 ounces (70 gr.) EVO oil
  • 1 garlic clove (optional)

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Method

  1. In a food processor blend nuts, stale bread, cheese, garlic and olive oil.
  2. Add cream, incorporate well.
  3. Cook ravioli in salted boiling water for 5 minutes, drain and dress with nut sauce.
  4. Plate and sprinkle each dish with some crushed reserved walnuts and more parmesan cheese.

Serve with a glass of Pinot nero.