Pumpkin and goats' cheese ravioli with walnut sauce
summary：Goat's cheese and pumpkin ravioli is even better in this creamy sauce with a nutty crunch....
Ingredients
• 1 slice good-quality day-old bread, crusts removed
• 150ml milk
• 1 garlic clove, crushed
• 75g fresh walnuts, lightly roasted, chopped
• 2 tablespoons chopped flat-leaf parsley, plus extra to garnish
• 80ml (1/3 cup) thickened cream
• 500g fresh pumpkin & goats cheese ravioli*
• Olive oil, to drizzle
Method
Step 1
Soak bread in the milk for a few minutes. Squeeze dry, discarding the milk. Place the bread, garlic, 50g of walnuts and parsley in a food processor.
Step 2
Season with salt and pepper, then process until combined. Place in a bowl and stir in the cream.
Step 3
Cook pasta according to packet directions, then drain, reserving 2-3 tablespoons cooking water. Return pasta and reserved water to pan. Add the sauce and toss together.
Step 4
Serve with remaining walnuts and a drizzle of oil.