3 tablespoons butter
3 tablespoons finely chopped onion
1 garlic clove, minced
1½ cups heavy cream
1 cup grated Parmesan cheese
1 cup walnuts, coarsely chopped
1 pound of 1½-inch fresh ricotta cheese-stuffed ravioli
Freshly ground pepper
In a large frying pan, melt butter over medium heat. Add onion and garlic and cook 2 to 3 minutes, or until softened but not browned. Add cream and bring to a boil. Cook 3 to 4 minutes, until reduced to 1¼ cups; be careful that the cream does not boil over. Add ½ cup Parmesan cheese and walnuts; stir to combine. Meanwhile, cook ravioli according to package directions; drain. Pour pasta and sauce into a warmed large bowl and toss together. Pass remaining Parmesan cheese and a pepper mill. Serves four.
