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Ravioli in walnut sauce

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Ingredients for 4 servings:

  • 750 g ravioli, fresh (e.g. with spinach and ricotta filling)
  • Water (salt water)
  • 2 garlic cloves
  • 80 g walnuts
  • 2 tbsp oil
  • 100 ml whipped cream
  • 300 ml milk
  • salt and pepper
  • possibly sauce thickener, lighter
  • 1 bunch of chervil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the ravioli in boiling salted water according to the package instructions. Peel and press the garlic. Roughly chop the walnuts. Fry both in hot oil. Add the cream and milk. Bring to a boil and puree using the attachment of a hand mixer. Season with salt and pepper and thicken slightly with a sauce thickener, if desired. Rinse the chervil and shake dry. Pick off the leaves and sprinkle over the sauce. Serve with the drained ravioli. Serve with leaf or tomato salad. Per serving: 880 kcal, 28 g protein, 21 g fat, 94 g carbohydrates

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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