How to make walnut sauce for pumpkin ravioli

מצרכים

• Extra virgin olive oil 70 g
• Walnut kernels 160 g
• 1 clove garlic
• Pine nuts 20 g
• Parmigiano Reggiano DOP grated 20 g
• Whole milk 160 g
• Bread crumb 30 g
• Marjoram to taste
• Salt up to taste
• Black pepper to taste
• First, take a pan and pour in some water and bring it to boil. When the water boils, pour and cook the shelled walnuts for 5 minutes. This operation will allow you to deprive them of the outer skin more easily and to dampen their bitter taste. After 5 minutes, drain with the help of a colander and place them on a clean cloth so that they dry and cool down.
• Now take a bowl and pour in the breadcrumbs and milk. Mix the crumb with the milk so that it can moisten well. When the breadcrumbs have softened, drain them using your hands then put them in the mixer (keep the excess milk aside for later).
• Take the walnuts and add them in a mixer together with bread previously soaked in milk, pine nuts, garlic, marjoram and grated cheese. Blend and add the oil a little at a time. If you want it more, add some more milk previously kept aside to make your walnut sauce creamier. Season with salt and pepper and mix again, your walnut sauce is ready to flavor your fresh pumpkin ravioli with Taleggio!
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