Ligurian Pansotti with Walnut Herb Sauce

Ingredients

• 12 oz fresh spinach-and-ricotta ravioli
• 1/2 cup walnuts, toasted
• 1 cup baby spinach
• 1/3 cup milk
• 1/4 cup grated Parmesan
• 1 garlic clove
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1 tbsp chopped marjoram or parsley
• 1/4 tsp ground nutmeg
• 1/4 cup pasta cooking water
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Bring a wide pot of salted water to a gentle boil for the fresh ravioli.
2. Blend walnuts, milk, Parmesan, garlic, olive oil, nutmeg, lemon zest, salt, and pepper until creamy but still textured.
3. Cook ravioli according to the package until tender, reserving the cooking water before draining carefully.
4. Warm the walnut sauce in a skillet over low heat; do not boil it hard or the cheese may split.
5. Add spinach and a splash of pasta water, stirring until the spinach wilts and the sauce loosens.
6. Fold in ravioli with a soft spatula, season with lemon juice and herbs, and divide between two warm bowls.

Allergen note: Contains gluten, dairy, and walnuts; use a nut-free pesto-style sauce if necessary.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.