Pumpkin and goats' cheese ravioli with walnut sauce
September 28, 2013

Goat's cheese and pumpkin ravioli is even better in this creamy sauce with a nutty crunch.
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1 slice good-quality day-old bread, crusts removed
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150ml milk
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1 garlic clove, crushed
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75g fresh walnuts, lightly roasted, chopped
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2 tbs chopped flat-leaf parsley, plus extra to garnish
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80ml (1/3 cup) thickened cream
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500g fresh pumpkin & goats cheese ravioli*
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Olive oil, to drizzle
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Soak bread in the milk for a few minutes. Squeeze dry, discarding the milk. Place the bread, garlic, 50g of walnuts and parsley in a food processor.
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Season with salt and pepper, then process until combined. Place in a bowl and stir in the cream.
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Cook pasta according to packet directions, then drain, reserving 2-3 tablespoons cooking water. Return pasta and reserved water to pan. Add the sauce and toss together.
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Serve with remaining walnuts and a drizzle of oil.
Nutritions
Energy 1818kJ |
Fat saturated 9.00g |
Fat Total 27.00g |
Carbohydrate sugars 5.00g |
Carbohydrate Total 31.00g |
Dietary Fibre - |
Protein 14.00g |
Cholesterol - |
Sodium 362.66mg
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All nutrition values are per serve.
found on taste.com.au