Tuesday, January 12, 2010
Ravioli in cream sauce with wilted spinach and toasted walnuts
Cold night + creamy pasta = comfort gourmet
1 package of your favourite ravioli
2 tbsp butter
1 tbsp flour
1/3 cup cream
1/4 cup milk
handful grated Parmesan cheese
dash fresh grated nutmeg
2 cups baby spinach
handful walnuts toasted in a dry skillet
Boil ravioli according to package directions in a large pot
Meanwhile, heat butter small saucepan on medium low heat. Add the flour and stir until you get a sandy texture. Slowly add cream but do not allow to boil. Add milk if you need to thin out the sauce. Add nutmeg and season with salt and pepper. Once the sauce is at the desired thickness (coats the back of the spoon), remove from heat, stir in parmesan cheese.
Pour sauce over cooked ravioli and immediately stir in spinach. Sprinkle toasted walnuts over top.