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Pumpkin and goats' cheese ravioli with walnut sauce
Pumpkin and goats' cheese ravioli with walnut sauce
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in creamy goat cheese and pumpkin ravioli topped with a nutty crunch.
Ingredients:
  • 1 slice good-quality day-old bread, crusts removed
  • 150ml milk
  • 1 garlic clove, crushed
  • 75g fresh walnuts, lightly roasted, chopped
  • 40.00 ml chopped flat-leaf parsley, plus extra to garnish
  • 80ml (1/3 cup) thickened cream
  • 500g fresh pumpkin & goats cheese ravioli*
  • Olive oil, to drizzle
Instructions:
  • Submerge bread in milk for a few minutes, then gently squeeze out excess liquid, discarding the milk. Combine bread, garlic, 50g of walnuts, and parsley in a food processor.
  • Season generously with salt and black pepper, then blend until well combined. Transfer to a bowl and gently fold in the cream.
  • Prepare pasta as instructed on the packaging, and save 2-3 tablespoons of cooking water. Put the cooked pasta back in the pot along with the reserved water. Mix in the sauce and combine everything well.
  • Garnish with the rest of the walnuts and a drizzle of oil before serving.

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