Pumpkin and goats' cheese ravioli with walnut sauce

Goat's cheese and pumpkin ravioli is even better in this creamy sauce with a nutty crunch.

• 1 slice good-quality day-old bread, crusts removed

• 150ml milk

• 1 garlic clove, crushed

• 75g fresh walnuts, lightly roasted, chopped

• 2 tbs chopped flat-leaf parsley, plus extra to garnish

• 80ml (1/3 cup) thickened cream

• 500g fresh pumpkin & goats cheese ravioli*

• Olive oil, to drizzle

​

1. 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.

2. Season with salt and pepper, then process until combined. Place in a bowl and stir in the cream.

3. 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.

4. Serve with remaining walnuts and a drizzle of oil.

Nutritions

All nutrition values are per serve.

found on taste.com.au