Walnut Ravioli in a Parmesan Cream Sauce Recipe

Prep Time Cook Time Serves
1h 15m 4-6 servings

A traditional Italian dish to die for. If you haven’t tasted walnut ravioli, or as the Italians say ravioli alle noci, you haven’t had one of the best pasta dishes ever created. Definitely on the richer side, this ravioli contains a filling typically made with ricotta. The sauce is cream-based and is so rich, you don’t need very much on your plate. If you can find really good pasta sheets appropriate for making ravioli at home, go for it. I can’t, so I make the pasta from scratch. It is really not that hard and is great fun to do with friends or the kids. You will need a pasta machine that rolls out the pasta dough. I use a basic hand turned machine that works just fine.

Another classic Italian dish that has equals this one on the “to die for” scale is gnocchi with gorgonzola. Also worth a try!


For the pasta dough
  • 1 1/4 cup “00” flour, plus more for dusting
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
For the ravioli
  • 1 cup ricotta
  • 1/2 cup walnuts, finely chopped
  • 1 cup finely grated Parmigiano cheese
  • Pinch of freshly ground nutmeg
  • Salt and pepper, to taste
For the cream sauce
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup walnuts, finely chopped
  • 2 cups heavy cream
  • Freshly ground black pepper, to taste
  • 3/4 cup finely grated Parmigiano


First, make the pasta dough. Mound the flour on a large work surface, and using your fingers, form a well in the center. Add the eggs, egg yolk, olive oil, and salt into the well. Using a fork, lightly beat the wet mixture until combined, and then incorporate the flour, beginning with the inner edges of the well and working outwards until a shaggy dough forms. Using your hands, knead the dough until completely smooth, about 8 – 10 minutes. Wrap the dough in plastic wrap and allow to rest for at least 20 minutes. It is important to allow the dough to rest, otherwise you will find the gluten in the flour will make it very difficult to roll the pasta out. The dough can be made a couple of days in advance and kept in the fridge.

While the dough rests, prepare the filling. In a medium bowl, mix the ricotta, chopped walnuts, and grated Parmigiano until combined. Add a pinch of freshly ground nutmeg, and season with salt and pepper, to taste. Mix again and set aside. I like the walnuts very finely chopped so you can taste them but not feel them so much.

Once the pasta dough has rested, cut it into four equal pieces. Roll the first piece through a pasta machine on its widest setting. Decrease the width by one notch, and roll the dough through again. Continue in this method, decreasing the width by one notch at a time, until the pasta is very thin (ending somewhere between setting 5 and 7, depending on the make of your machine). Place the rolled sheet of pasta on a work surface dusted with flour, and repeat this process for the three remaining pieces of dough.

On one sheet of pasta, place rounded balls (about two tablespoons each) of the filling 1 to 1 1/2 inches apart. Brush the pasta around each filling ball lightly with water. Lay a second sheet of pasta on top and press firmly around each ball making sure there are no air pockets in the ravioli. Using a stamp cutter or pastry wheel, cut out each ravioli (about 2 inches in diameter) and transfer to a baking sheet lightly dusted with flour. Repeat this process with the remaining two sheets of pasta. I like to use a fork and press the edges of each ravioli to ensure the edges are closed and also to give them a pretty design.

Next, prepare the sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and fry until fragrant, about 1 – 2 minutes. Add the chopped walnuts and fry for an additional 2 minutes. Add the cream and mix well. Bring the mixture to a simmer and then reduce the heat to low. Allow sauce to simmer gently until slightly thickened, but still liquid, about 8 minutes. Season to taste with freshly ground black pepper.

While the sauce is cooking, bring a large pot of water to a slow boil. Carefully lower half of the ravioli into the water. Cook until the ravioli start to float in the water and are just tender, about 2 minutes. Using a slotted spoon, transfer the ravioli from the water to the sauce. Cook the remaining batch of ravioli in the same method and when done, also add them to the sauce. Sprinkle with the Parmigiano and gently toss to coat the ravioli in the sauce. Serve immediately.

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