David Prince
Hands-On Time
25 Mins
Total Time
25 Mins
Serves 4

How to Make It

Step 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.

Step 2

Meanwhile, cook the ravioli according to the package directions, drain, and return them to the pot.

Step 3

In a small saucepan, bring the cream to a simmer. Add the fontina and mascarpone and cook, whisking vigorously, until melted and smooth.

Step 4

Gently mix the ravioli with the cream mixture, walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the chives before serving.

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