Pumpkin-filled ravioli paired with a classic Ligurian walnut cream sauce is a dish that beautifully balances earthy, sweet, and nutty flavors. The creamy walnut sauce is luxurious yet surprisingly simple to prepare, enhanced with butter, cream, sweet Italian wine, and warm spices like cinnamon and nutmeg. Traditionally enjoyed in Northern Italy, this sauce is equally delicious with pumpkin ravioli or other meatless varieties, such as mushroom or ricotta-filled pasta.
Whether you use homemade ravioli or a good-quality store-bought version, the rich walnut sauce elevates the dish into an elegant meal worthy of a holiday table, yet easy enough for a weeknight dinner. With its fragrant, toasted walnuts and silky, Parmesan-enriched finish, this recipe is a comforting taste of fall and a beautiful way to highlight seasonal ingredients.
INGREDIENTS:
4 dozen homemade pumpkin ravioli or purchased pumpkin ravioli
1 1/2 cups walnuts
1/2 cup melted butter
1/2 cup heavy cream
1/2 cup sweet Italian wine such as Vin Santo or Moscato
1/4 teaspoon ground cinnamon
Few grindings of nutmeg
Salt and pepper to taste
1/2 cup (or more) freshly grated Parmigiano-Reggiano cheese
METHOD:
Preheat oven to 350°F.
Spread walnuts on a rimmed baking sheet and toast until fragrant, about 8–10 minutes. Cool slightly, then rub them in a clean dish towel to remove some of the skins (optional, but reduces bitterness). Pulse in a food processor until coarsely ground. Set aside.
Bring a large pot of salted water to a gentle boil. Add ravioli and cook for 4–5 minutes, or until tender. Avoid a rolling boil, which can cause the ravioli to split. Drain carefully and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Whisk in the cream and wine. Bring just to a boil, then reduce heat slightly and cook for 2–3 minutes, whisking until the sauce reduces slightly and emulsifies. Stir in the walnuts, cinnamon, nutmeg, salt, and pepper. Remove from heat and stir in Parmigiano-Reggiano, adjusting the amount to taste. Keep warm.
Gently toss the ravioli with the warm walnut sauce. Serve immediately with extra Parmesan on top.
NOTES:
- Toasting the walnuts enhances their flavor and adds depth to the sauce.
- This sauce also pairs beautifully with mushroom ravioli, cheese tortelloni, or plain pasta.
SOURCE: Recipe adapted from Ciao Chow Linda.
