Walnut Ricotta Cream Sauce

This sauce is popular in northwestern Italy and around the Riviera. Serve with fettucine or filled pasta such as ravioli or tortellini.

1 cup walnuts
½ cup extra-virgin olive oil
½ tsp. sea salt
¼ cup ricotta cheese
2 Tbsp. fresh parsley, chopped
¼ cup heavy cream

To Serve:
cooked pasta
Parmesan cheese, freshly grated

Place the walnuts, oil, salt, ricotta cheese and parsley in a food processor. Blend until the mixture is smooth. Slowly add the whipping cream and process until incorporated. Pour the sauce over hot pasta and gently toss.

Sprinkle with Parmesan cheese and serve with your favourite pasta.

Makes enough for 1 lb of pasta or 4 servings.