Ravioli with Fontina & Walnut Sauce

By Reen

Ingredients

• 16 ounces fresh or frozen cheese ravioli
• 1/2 cup heavy cream
• 1/2 cup fontina cheese, grated
• 1/4 cup mascarpone cheese
• 1/4 cup walnuts, chopped and toasted
• kosher salt
• Freshly ground black pepper
• chopped chives, for garnish

Preparation

Step 1

Cook ravioli according to the package directions.

In a small saucepan, bring heavy cream to a simmer. Add fontina and mascarpone and cook, whisking vigorously, until melted and smooth.

Toss cheese sauce with the ravioli and walnuts; season with salt and pepper. Sprinkle with chopped chives.