Ravioli with walnut and pine nut creamy sauce

Preparation time: 20 minutes

Difficulty: easy

Ingredients (per 3-4 servings):

  • 250 g of Ravioli Pagani cured ham
  • 100 g of walnut kernels
  • 20 g of pine nuts
  • 80 g of extra-virgin olive oil
  • 80 ml of cream
  • 50 g of Parmigiano Reggiano
  • salt and pepper to taste


Cook the Ravioli in plenty of slightly salted water. Meanwhile chop the walnut kernels together with the pine nuts (use the mixer), add the oil, cheese and cream in order to get a creamy mixture. Add salt and pepper to taste. Drain the Ravioli after 16 minutes of cooking, add the freshly cooked cream, stir gently and serve.

Cooking suggestions:

Pour the Tortellini/Ravioli into slightly salted water (2.5 liters of water and 25 g of salt per 250 g of product) just before it starts boiling. Cook for about 14 minutes. Drain slowly and add the dressing, preferably by sautéing it in a pan for a couple of minutes, until you reach the desired consistency.