While homemade ravioli are wonderful with any sauce, to gild the ravioli lily, make this simple, unusual, and delicious sauce. It’s the sauce that makes the ravioli, even though you thought you already did.

Cleveland is fortunate to have in its eastern suburbs a wonderful cooking school, The Loretta Paganini School of Cooking, http://www.lpscinc.com/index.asp.   (You can find a number of other recipes on the site.)  The school offers cooking classes for everyone from children and amateurs of all ages as well as courses for professionals and dinners at their restaurant, Sapore, where you can taste the creations of the professionals-in-training, or you can arrange a private culinary event.  You can even take cooking trips to Italy with Loretta, something I would love to do some day.

I took a number of classes there, (a gift card was a wonderful Christmas present), mostly hands-on, many of them with Loretta who, besides being a wonderful chef/cook, is encouraging and humorous, a great combination.  In one of the classes, she shared this recipe for ravioli sauce, a recipe that came from her grandmother in Italy, and she was kind enough to let me share it with you. I know you won’t be disappointed.  My family and friends won’t let me put anything else on my ravioli!  I’ve also made it with vegan ingredients and it was still delicious.

(If you missed the post on how to make the ravioli to go with this sauce, you can find it at https://sustainabilitea.wordpress.com/2012/06/25/cooking-classes-and-ravioli/.)

Walnut Sauce

from Loretta Paganini’s grandmother

¼ c. extra virgin olive oil
4 oz. toasted walnuts
¼ c. fresh breadcrumbs
1 c. heavy whipping cream
2 T. unsalted butter (see note at end  of recipe)
2 cloves garlic, peeled & minced
1/8 t. crushed red pepper
1 t. sea salt
½ t. freshly ground black pepper
1 t. fresh chopped Italian parsley
2 T. grated Parmigiano Reggiano

Place toasted walnuts with breadcrumbs in the food processor or blender and process until you have a fine texture.  Add cream as needed to create a paste-like consistency.

Heat oil in a twelve-inch frying pan.  Add garlic and crushed red pepper.  Cook on high heat for two to three minutes.  Add creamy walnut mixture and reduce for five more minutes.

Season with salt, pepper and parsley.

In a large bowl, toss sauce with prepared pasta.  Sprinkle with cheese and serve immediately.

Note:  The butter didn’t appear in the recipe, just the list of ingredients and I never did get around to calling to find out where it went.  Sometimes butter is used to finish a recipe but I’ve made it without the butter and it tasted fine.

Comments
  1. billgncs says:

    Estafee!!! ( the word the small aliens, who looked like small teddy bears, in the “Fuzzy Papers” used to describe their favorite foods )

  2. thanks for the walnut sauce recipe. we used not so much garlic ;o) but we added some black truffles. was really great!

    • Oooooo, truffles! Sounds great. Thanks for letting me know you make it and like it. If I could get some truffles, I’d try that version. My s-i-l & b-i-l have a friend who’s a chef and made the most amazing truffled egg. it was soft-boiled, then he took the top off the egg, took out the yolk and mixed it with some truffle bit and who knows what else, put it back in the egg and served it. One of the best things I’ve ever eaten!

      • Truffled eggs are so great. Most people here prepare the eggs and the truffles, let it rest for a night in the fridge and finished it next day. I don’t know – raw eggs and over night? – not really my thing. It’s good enough like it is :o)))

      • Yeah, I don’t think raw eggs and overnight would work from me, either. The soft-boiled version was so good!

  3. […] is homemade ravioli (here’s the recipe but the pictures have mysteriously disappeared…https://sustainabilitea.wordpress.com/2012/06/25/cooking-classes-and-ravioli/with walnut sauce) with walnut sauce (also […]

  4. […] Be sure to have plenty of boiling salted water when you make ravioli, but don’t put olive oil in it.  When you think the ravioli are done, take one out, cut it in half and eat it.    Drain, top with your favorite sauce and enjoy.  To see the recipe for our family’s favorite sauce, one guaranteed to win you accolades, see my post here. […]

  5. […] Be sure to have plenty of boiling salted water when you make ravioli, but don’t put olive oil in it.  When you think the ravioli are done, take one out, cut it in half and eat it.    Drain, top with your favorite sauce and enjoy.  To see the recipe for our family’s favorite sauce, one guaranteed to win you accolades, see my post here. […]

  6. vastlycurious.com says:

    You are killing me softly : ) Happy Thanksgiving Janet!

    • Killing you softly with pasta sauce? There are worse deaths. 🙂 I carted ravioli and all the ingredients for the sauce with us to Philly so I’ll wave at you. We stay in Cherry Hills, NJ because it’s a lot cheaper and that where we are now. Long day but we’re ready for the long weekend. You have a wonderful Thanksgiving,too.

      janet

      • vastlycurious.com says:

        Yes killing me because I am trying not to eat bread, pasta, and carbs but your fabulous post had me wobbling Janet! Have a wonderful day !

  7. […] is our homemade entree for Easter dinner:  ravioli stuffed with artichoke filling, served with an heirloom Italian walnut sauce.  It’s actually a work of Janet, not of art.  […]

  8. […] single thing by scratch, although I will be making ravioli for Christmas dinner as well as the walnut sauce.  But the experience has kicked me back into a better place for cooking and eating and for that, […]

  9. […] extended my repertoire.  The favorite recipe to come from the classes is homemade ravioli with walnut sauce.  The sauce comes from an Italian grandmother (not mine) and gilds the lily or, in this case, the […]

  10. Ruth says:

    Yum Thanks for sharing the link. I shared the original post on FB as it was so beautiful.
    (and my friend Loves the doll collection puzzle. Thanks for the good idea. Hope you saw the post you inspired) Best, Ruth in Pittsburgh

  11. […] other than just ravioli and is a cinch to make.  The link to the post containing that recipe is here and I know you won’t regret trying it.  It’s gotten nothing but rave […]

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