Ingredients
7 oz ravioli, or cheese-stuffed mini ravioli, cooked and cooled
4 oz gorgonzola cheese
3½ oz walnuts, roasted and chopped
2 tbsp unsalted butter
1 tbsp sage leaves, fresh, washed, and wiped dry
¾ cup heavy cream
salt and ground white pepper, to taste
1 tbsp parmesan cheese, grated or powdered
1 tsp parsley
Preparation
In a bowl, fold to combine chopped walnuts, gorgonzola cheese, and cream. Set aside.
Melt butter in a skillet over medium heat, and continue heating until foam subsides and butter begins to turn brown.
Add sage and saute briefly until fragrant, no more than a minute.
Stir in walnut and gorgonzola cream mixture.
Fold the ravioli into the sauce until well-coated.
Adjust seasoning to taste with salt and pepper.
Serve with grated parmesan cheese and sage leaves.
