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Ravioli With Fontina and Walnut Sauce

Ravioli WIth Fontina and Walnut Sauce
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Serves 4| Hands-On Time: | Total Time:

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.
By February, 2010

Nutritional Information

  • Per Serving
  • Calories 673Calories From Fat 388
  • Fat 43g
  • Sat Fat 23g
  • Cholesterol 156mg
  • Sodium 968mg
  • Protein 22g
  • Carbohydrate 51g
  • Sugar 4g
  • Fiber 4g
  • Iron 2mg
  • Calcium 304mg
What does this mean? See Nutrition 101 .

Quick Tip

Broccoli
Make it a meal: Serve with roasted broccoli. On a rimmed baking sheet, toss florets and crushed garlic cloves with olive oil, salt, and pepper; roast at 400° F until tender, 20 to 25 minutes.

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