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Raviolis with nut sauce
4 servings
Ingredients
750 grams of ravioli filled with cheese and spinach
Nut sauce
200 grams of nuts
1 stem of basil leaves without branch
45 grams of soft butter
45 grams of parmesan cheese, grated
freshly ground black pepper
100 ml of olive oil
155 ml of thick cream
Preparation
- Cook the ravioli ‘al dente’ with plenty of boiling water. Drain and keep hot.
- Sauce: Grind of blend the nuts with the basil in blender or processor. Add the butter, parmesan cheese and black pepper. While the blender is one, pour the olive oil and cream. Serve the pasta with a spoonful of sauce on top.
Note
Make sure you don’t blend the sauce for to long. Only a few seconds are needed to mix it once you’ve added the cream, if you blend for too long it will sour.
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