Ravioli With Fontina and Walnut Sauce

ravioli-walnut-sauce
Photo by David Prince
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 673 calories
    • Calories 388 calories from fat
    • Fat 43 g
    • Sat Fat 23 g
    • Cholesterol 156 mg
    • Sodium 968 mg
    • Protein 22 g
    • Carbohydrate 51 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 304 mg
  • January 2010

Ingredients

  1. Check 1/4cup walnuts
  2. Check 16 to 18ounces fresh or frozen cheese ravioli
  3. Check 1/2cup heavy cream
  4. Check 1/2cup grated fontina
  5. Check 1/4cup mascarpone
  6. Check kosher salt and black pepper
  7. Check 2tablespoons chopped fresh chives

Directions

  1. Heat oven to 400°F. Spread the walnuts on a rimmed baking sheet and roast until fragrant and toasted, 6 to 8 minutes; coarsely chop.
  2. Meanwhile, cook the ravioli according to the package directions, drain, and return them to the pot.
  3. In a small saucepan, bring the cream to a simmer. Add the fontina and mascarpone and cook, whisking vigorously, until melted and smooth.
  4. Gently mix the ravioli with the cream mixture, walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the chives before serving.