Ravioli With Fontina and Walnut Sauce

Ravioli WIth Fontina and Walnut Sauce
David Prince
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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1/4
cup
walnuts
16 to 18
ounces
fresh or frozen cheese ravioli
1/2
cup
heavy cream
1/2
cup
grated fontina
1/4
cup
mascarpone
kosher salt and black pepper
2
tablespoons
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.
Kristen Evans
January 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 388
  • 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
What does this mean? See Nutrition 101.

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