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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- 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
- Cook the ravioli per package directions
- 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.
- Add the flour and stir together to form a paste
- Add the wine and allow the mixture to reduce by about ½
- Add the both and slowly add in the milk, stirring constantly and not allowing the sauce to reach a rapid boil.
- Add the red pepper flakes and Parmesan cheese and allow the cheese it to melt into the sauce.
- Salt and pepper to taste
- Garnish with additional granulated walnuts and Parmesan cheese and a sparse amount of Parsley(optional).
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