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Ravioli With Fontina and Walnut Sauce




Source of Recipe


Real Simple
Ravioli With Fontina and Walnut Sauce

http://img4.realsimple.com/images/1002/ten-raviloi-fontina_300.jpg

* 1/4 cup walnuts
* 16 to 18 ounces fresh or frozen cheese ravioli
* 1/2 cup heavy cream
* 1/2 cup grated fontina
* 1/4 cup mascarpone
* kosher salt and black pepper
* 2 tablespoons chopped fresh chives



1. Heat oven to 400°F. Spread the walnuts on a rimmed baking sheet and roast until fragrant and toasted, 6 to 8 minutes; coarsely chop.
2. Meanwhile, cook the ravioli according to the package directions, drain, and return them to the pot.
3. In a small saucepan, bring the cream to a simmer. Add the fontina and mascarpone and cook, whisking vigorously, until melted and smooth.
4. Gently mix the ravioli with the cream mixture, walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the chives before serving.