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