Ricette

Pumpkin ravioli with walnut sauce

Prep.
25 minutes
Cooking
5 min.
Difficulty
Easy
Type
Traditional

Ingredients

1 package pumpkin ravioli by Gastronomia 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)

Products used

  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.

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