Roast walnuts. Grind in food processor until coarse, not fine. Melt butter and add cream and wine. Cook for a few minutes on high heat until the sauce reduces and emulsifies. Add nuts, cinnamon, nutmeg, salt and pepper. Take off heat and add generous amount of parmesan, at least 1/2 c. or more. Pour over ravioli and serve with additional parmesan.
Serve with squash ravioli
This is enough sauce for 4 dz ravioli
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (319g)|
|Recipe Makes: 1 1/2 cup|
|Calories from Fat: 1347 (89%)|
|Amt Per Serving||% DV|
|Total Fat 149.7g||200 %|
|Saturated Fat 52.2g||261 %|
|Monounsaturated Fat 38.9g|
|Polyunsanturated Fat 46.6g|
|Cholesterol 217mg||67 %|
|Sodium 457.4mg||16 %|
|Potassium 758.1mg||20 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 7.2g|
|Protein 31.6g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1516
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