While researching websites for articles about how to make homemade pasta and ravioli for my new daughter-in-law, I discovered this excellent blog, Ciao Chow Linda. The directions for making ravioli are simple and straightforward with excellent photos.
This classic Ligurian walnut cream sauce for pumpkin filled ravioli is also delicious with other meatless ravioli such as portobello mushroom. If you don’t want to try making your own ravioli, we have some of the best handmade pasta available at the farmers markets from Pensi Pasta.
4 dozen homemade pumpkin ravioli or purchased pumpkin ravioli from Pensi Pasta
1 1/2 cups walnuts
1/2 cup melted butter
1/2 cup heavy cream
1/2 cup sweet Italian wine such as Vin Santo or Moscato
1/4 teaspoon ground cinnamon
Few grindings of nutmeg
Salt and pepper to taste
1/2 cup (or more) freshly grated Parmigiano-Regiano cheese
Preheat the oven to 350°F.
Place walnuts on a shallow rimmed baking seet and bake until walnuts are fragrant and toasty. (Notes Linda, “If you have the patience, remove some of the outer skins of the walnuts. This is easier to do if you put them in a linen dishcloth, fold in half and rub back and forth.”) When walnuts have cooled, grind the walnuts in a food processor until they are coarsely ground. Set aside.
Bring a large pot of salted water to a boil.
Melt the butter in a saucepan and whisk in the heavy cream and wine. Bring mixture to a boil, then lower the heat slightly and continue cooking and whisking for a few minutes until the sauce is slightly reduced and emulsifies.
Stir in the coarsely ground walnuts, cinnamon, nutmeg, salt, and pepper. Remove from heat and add a generous amount of freshly grated Parmigiano-Regiano – at least 1/2 cup or more. Keep sauce warm.
Add the ravioli to the boiling water. (Do not let the water to continue at a rolling boil or the ravioli may burst.) Cook ravioli for four to five minutes or until done. Drain ravioli.
Pour walnut sauce over the ravioli and serve with additional parmesan cheese.