Pumpkin And Goat Cheese Ravioli With Walnut Sauce

Tweet

Ingredients (serves 4) 1 slice good-quality day-old bread, crusts removed 150ml milk 1 garlic clove, crushed 75g fresh walnuts, lightly roasted, chopped 2 tbs 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 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. Season with salt and pepper, then process until combined. Place in a bowl and stir in the cream. 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. Serve with remaining walnuts and a drizzle of oil. Notes & tips* We used Pastabilities pumpkin and goats' cheese ravioli. Substitute with other cheese or pumpkin ravioli.