Pumpkin and goats' cheese ravioli with walnut sauce

Enjoyable Pumpkin and goats’ cheese ravioli with walnut sauce Recipe

Goat’s cheese and pumpkin ravioli is even better in this creamy sauce with a nutty crunch.
Pumpkin and goats' cheese ravioli with walnut sauce
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.


  • 1 slice good-quality day-old bread, crusts removed

  • 150ml milk

  • 1 garlic clove, crushed

  • 75g fresh walnuts, lightly roasted, chopped

  • 2 tablespoons chopped flat-leaf parsley, plus extra to garnish

  • 80ml (1/3 cup) thickened cream

  • 500g fresh pumpkin & goats cheese ravioli*

  • Olive oil, to drizzle


  • Step 1

    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.

  • Step 2

    Season with salt and pepper, then process until combined. Place in a bowl and stir in the cream.

  • Step 3

    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.

  • Step 4

    Serve with remaining walnuts and a drizzle of oil.

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