Skip to Content

Cheese Ravioli with Creamy Walnut Parmesan Sauce

Cheese Ravioli with Creamy Walnut Parmesan Sauce

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

We first sampled Salsa di Noci, a creamy walnut sauce over ravioli, during a trip through Italy, where walnuts are a prized ingredient.

There are many versions of 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.

Visit our food finds/recipe section to see our full collection of recipes inspired by our travels around the world.

Don’t forget to pin or bookmark the recipe for later!Salsa di Noci, Walnut Sauce for Ravioli

Here are some additional Italian-inspired recipes that you might enjoy

Yield: 4 Servings

Cheese Ravioli with Walnut Sauce

Cheese Ravioli with Walnut Sauce

Salsa di Noci, creamy walnut sauce, is perfect over pasta or ravioli. Try it over spaghetti squash or cauliflower for a low-carb recipe.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 10 Ounces (300 g) Premade Cheese Ravioli
  • 3 Cloves Garlic, Minced
  • 4 Tablespoons (29 g) Walnut, Minced
  • 4 Tablespoons (57 g) Butter
  • 2 Tablespoons (31 g) All-purpose Flour
  • ¼ Cup (60 ml) Dry White Wine
  • ¼ Cup (60 ml) Vegetable or Chicken Broth, low salt
  • 1 ½ (375 ml) Cups Whole Milk
  • 1/3 cup (30 g) Grated Parmesan Cheese
  • ¼ Teaspoon (.45 g) 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 brothe, and allow the mixture to reduce by about half (about 7 minutes)
  5. 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).

Nutrition Information



Serving Size


Amount Per Serving Calories 395Total Fat 25gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 10gCholesterol 62mgSodium 497mgCarbohydrates 26gFiber 2gSugar 1gProtein 15g




Monday 4th of October 2021

Delicious and fairly easy to make. For once I tried following a recipe but no info on the broth. Question — when do you add the broth? At the same time as the wine?


Tuesday 5th of October 2021

Thank you for pointing this out! Yes add the broth at the same time as the wine.

Tamara Pearis

Monday 10th of May 2021

My son-in-law made this for me for Mother's Day. He added some fresh sage, chili pepper flakes and used Manchego cheese instead. Thanx for the recipe and inspiring him. So delicious!


Monday 10th of May 2021

Sounds like a great variation. Thanks for taking the time to reach out to us! I'll have to give his version a try.

Camila & Cory

Thursday 30th of May 2019

Wow, definitely will try this. It seems like the combination of flavors will be delicious between the cheese and walnuts!

Rick Steel

Friday 24th of May 2019

Scrumptious recipe! As my wife said, YUMMY, YUMMY, YUMMY! Could be a new favorite.


Tuesday 28th of May 2019

Very happy you enjoyed it! You made my day.


Thursday 17th of August 2017

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

Skip to Recipe