I’ve been meaning to make this for a while, now. Tonight, I finally did – and my stomach is smiling!
It’s a recipe not for the faint-of-heart – or those who fear fat – but it will definitely put a smile on the face of those who love to eat!
It’s also quick. The sauce takes less time to make than the water takes to boil to cook the ravioli!
I went with lobster ravioli tonight, but the sauce will go with anything… I had a small piece of brie with mushrooms in the fridge, so I added that to the sauce instead of a more traditional cheese. You don’t need a lot of anything – maybe two ounces – but it adds a ton of flavor. And the cheese you choose will definitely set the tone for the sauce.
Walnut Cream Sauce
- 1 cup walnuts
- 1 tsp butter
- 1 cup heavy cream
- 2 oz cheese
- salt and pepper, to taste
Brown walnuts in butter. Add cream and bring to boil. Reduce heat and simmer few minutes. Stir in cheese and mix well until melted and sauce is creamy. Check for seasoning and add salt and pepper, as desired.
It was filling. Really filling You really don’t need as much when it’s this rich. Six ravioli and lots of walnuts.
The crunch of the nuts and the silky-smoothness of the sauce over the really flavorful ravioli was perfect – and some crusty Italian bread to sop up the sauce was a perfect accompanyment.
Yum.