Goat’s cheese and pumpkin ravioli is even better in this creamy sauce with a nutty crunch.

Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.

Ingredients

• 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

Method

• 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.