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Ravioli with Ligurian Walnut Sauce

In 2011 I traveled with my friends to Cinque Terra, “The Five Lands,” all built on hillsides overlooking the Mediterranean Sea. Basil is used throughout the region as pesto and is also blended with spinach and pecorino  as the filling for pansoti, a ravioli that is shaped like a triangle. Unless you live in an urban area or regularly make pasta, it’s nearly impossible to find pansoti. Use your favorite ravioli instead. Walnuts and almonds are also grown in this region and the Ligurian walnut sauce that I had over pansoti is seductive! When I returned home and made the sauce, I added just a little vanilla, which accented the walnuts nicely. I used artichoke and butternut squash ravioli in the picture above and served it with a roasted vegetable and white bean salad and Chardonnay. As spectacular as the view walking the ridge from Vernazza to Monterosso! (And, by the way, the sauce would be excellent served over poached chicken or fish.)

 

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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