Ravioli with Fontina and Walnut Sauce

By angiej936

Ingredients

• 1/4 cup walnuts
• 16 to 18 ounces fresh or frozen cheese ravioli
• 1/2 cup heavy cream
• 1/2 cup grated fontina
• 1/4 cup mascarpone
• kosher salt and black pepper
• 2 tablespoons chopped fresh chives

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat oven to 400°F. Spread the walnuts on a rimmed baking sheet and roast until fragrant and toasted, 6 to 8 minutes; coarsely chop.
Meanwhile, cook the ravioli according to the package directions, drain, and return them to the pot.
In a small saucepan, bring the cream to a simmer. Add the fontina and mascarpone and cook, whisking vigorously, until melted and smooth.
Gently mix the ravioli with the cream mixture, walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the chives before serving.

Nutritional Information

Per Serving
Calories 673Calories From Fat 388

Fat 43g
Sat Fat 23g
Cholesterol 156mg
Sodium 968mg
Protein 22g
Carbohydrate 51g
Sugar 4g
Fiber 4g
Iron 2mg
Calcium 304mg