Pecorino and Potato Ravioli with Walnut and Cream Sauce
Rating: / (17 Votes)
Pecorino and Potato Ravioli with Walnut and Cream Sauce (Ravioli al pecorino e patate con sugo alla panna e noci) Serves 4
1 pound La Piana® Ravioli with Pecorino and Potato Filling Salt ½ stick unsalted butter ½ cup heavy cream Freshly ground pepper 2 tablespoons chopped walnuts 2 tablespoons freshly grated Parmesan cheese
Cook the ravioli in slightly salted boiling water (about 5 quarts) for approximately 15-16 minutes. Meanwhile, melt the butter in a small saucepan, add the cream and sprinkle with freshly ground pepper. Stir in the walnuts and Parmesan cheese and pour the sauce over the cooked ravioli. Toss and serve.