Walnut Sauce

Salsa di Noci

(Served with a Vegetable Ravioli)

Serves 4 


100g walnuts

2 tablespoon marjoram, finely chopped

60g pine nuts

80g fresh white bread, crusts removed 

1 garlic clove

6 tablespoons grated parmesan

200ml full cream milk

1 teaspoon grated nutmeg

120 ml extra virgin olive oil

2 teaspoons rock salt 


1. Crush the walnuts, garlic and pine nuts in a mortar and pestle. 

2. In a separate bowl, soften the white bread with a half of the milk, and mash with the back of a spoon. 

3. Add the bread paste to the crushed nuts. 

4. Add a dash of the olive oil, and the grated nutmeg. 

5. Add the rest of the milk – and stir.

6. Slowly add the rest of the olive oil stirring continuously.

7. Add the parmesan cheese, then the marjoram and when the sauce has a creamy texture, add a teaspoon of salt.  

8. Top with a little more fresh marjoram and parmesan cheese. 

9. Just before adding it to your pasta or gnocchi, add a little of the hot pasta water to thin and warm the sauce – to taste.

"This delicious sauce is most often used on vegetable filled ravioli but can just as well be used on pastas and on gnocchi."