Join our community of Solution Seekers!

Ravioli With Fontina and Walnut Sauce

Ravioli WIth Fontina and Walnut Sauce
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:


  • 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


  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

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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.