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.

 

  • 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

 

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

 

 

All nutrition values are per serve.

found on taste.com.au 

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