Recipe by Karen Elizabeth
I enjoyed this as made as directed, but I intend to experiment by using blue cheese instead of the ricotta, and/or mascarpone. versatile recipe, I also didn't have walnuts so I used almonds, but walnuts might be the better choice. Feel free to experiment! Oh, I used a 400 gr packet of tortellini, that's what I had. Use the variety that suits you, I think a butternut-filled tortellini might be lovely with this. There's no garlic used, and I didn't add any this time, but hey, I like garlic! Next time, maybe! Finish off with a good grinding of black pepper. From "Kitchen Classics : The Italian Kitchen"
Top Review by katew
This was fabulous !! I used almonds and basil and a handful of mushrooms that needed cooking. The basil was from my garden. It made a generous sauce and we so enjoyed the bespoke flavours made for a supermarket product. More than 5 stars !!
- 500 g ricotta-filled tortellini or 500 g ravioli
- 60 g butter
- 100 g walnuts, finely chopped
- 100 g pine nuts
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 60 g ricotta cheese
- 60 ml cream
- salt and pepper
Directions See How It's Made
- Add the pasta to a large pot of rapidly boiling water and cook until al dente.
- Drain and return to the pot.
- To make the sauce:.
- Heat the butter in a heavy-based frying pan over medium heat until foaming. Add the walnuts and pine nuts and stir for 5 minutes, or until golden brown. Add the herbs and season. Remove from heat.
- Beat the ricotta with the cream. Stir in the nuts and herb mixture.
- Add the sauce to the pasta and toss to combine.
- Serve immediately.