Cheese Ravioli with Creamy Walnut Parmesan Sauce

(Last Updated On: February 7, 2019)

We first sampled pasta with walnut sauce during a trip through Italy, where walnuts are a prized ingredient. There are many versions walnut sauce (salsa di noci) – including very simple preparations where pulverized walnuts are added to milk and breadcrumbs and then tossed with pasta. I prefer to use granule sized walnut chunks to add more texture to the dish. If you’re looking for a lower carb option, you can also use this sauce over roasted cauliflower or spaghetti squash. It’s also very good over a thick pasta noodle such as tagliatelle.

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Cheese Ravioli with Walnut Sauce

Cheese Ravioli with Walnut Sauce


  • 10 Ounces Cheese Ravioli
  • 3 Cloves Garlic, Minced
  • 4 Tablespoons Walnut, Minced
  • 4 Tablespoons Butter
  • 2 Tablespoons Flour
  • ¼ Cup Dry White Wine
  • ¼ Cup Vegetable or Chicken Broth, low salt
  • 1 ½ Cups Milk
  • 1/3 cup Grated Parmesan Cheese
  • ¼ Teaspoon Crushed Red Pepper Flakes
  • Parsley, for garnish


  1. Cook the ravioli per package directions
  2. Add the butter to a sauce pan over medium heat. Once it is melted, add the walnuts and garlic. Saute for about 3 minutes until they become fragrant. Do not allow them to burn or become overly toasted.
  3. Add the flour and stir together to form a paste
  4. Add the wine and allow the mixture to reduce by about ½
  5. Add the both and slowly add in the milk, stirring constantly and not allowing the sauce to reach a rapid boil.
  6. Add the red pepper flakes and Parmesan cheese and allow the cheese it to melt into the sauce.
  7. Salt and pepper to taste
  8. Garnish with additional granulated walnuts and Parmesan cheese and a sparse amount of Parsley(optional).

Cheese Ravioli in Walnut Cream Sauce


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5 thoughts on “Cheese Ravioli with Creamy Walnut Parmesan Sauce”

  1. Tasted very similar to a dish I enjoyed in Turin, Italy. Used sweet sausage tortellini instead of cheese ravioli. It was yummy. Thank you.

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