Roasted Walnut Sauce (Makes about 2 cups)
8 ounces shelled walnuts, lightly roasted
1/2 teaspoon ground cinnamon
Several gratings of nutmeg
Sea salt and just-cracked pepper
1/4 cup olive oil
1/4 cup heavy cream (can use fat free half and half)
1/4 cup late-harvest white wine such as Vin Santo or Moscato
In the work bowl of a food processor fitted with a steel blade, pulse the walnuts until they are the texture of very coarse meal (do not grind them too finely - more texture is better than less). Add the cinnamon, nutmeg, salt, and pepper, and pulse two or three more times to combine; with the machine running, pour a mixture of the olive oil, cream, and wine through the feed tube and process only until the paste is emulsified. Taste and correct the sauce for salt and spices.
Serve over fresh pasta of choice (ravioli, ribbons, etc).
8 ounces shelled walnuts, lightly roasted
1/2 teaspoon ground cinnamon
Several gratings of nutmeg
Sea salt and just-cracked pepper
1/4 cup olive oil
1/4 cup heavy cream (can use fat free half and half)
1/4 cup late-harvest white wine such as Vin Santo or Moscato
In the work bowl of a food processor fitted with a steel blade, pulse the walnuts until they are the texture of very coarse meal (do not grind them too finely - more texture is better than less). Add the cinnamon, nutmeg, salt, and pepper, and pulse two or three more times to combine; with the machine running, pour a mixture of the olive oil, cream, and wine through the feed tube and process only until the paste is emulsified. Taste and correct the sauce for salt and spices.
Serve over fresh pasta of choice (ravioli, ribbons, etc).
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