Walnut Sauce

Serves 1/4 cup sauce

Walnut Sauce

This sauce can be used over any kind of pasta but for a heavier dish use cheese or meat filled shapes like ravioli and tortellini. If you can't find minced walnut it's not hard to make your own. If you have a food chopper then your one step ahead if not you can do what I do.

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  • 1/2 cup of minced walnut
  • 1 1/4 cups milk
  • 3 tbsp butter
  • 4 tbsp flour
  • Salt and pepper to taste
  • About a 1 1/2 pounds fresh ravioli


  1. In a large pot of boiling, salted water add the ravioli and cook until tender. Drain.
  2. In another saucepan melt the butter over low heat.
  3. Add the flour and stir until lightly brown coloured.
  4. Add the milk, stirring as you do to help break up any lumps.
  5. Season with salt and pepper and continue cooking until sauce begins to thicken. Add the walnuts.
  6. Cook a few minutes longer to heat up the walnuts.
  7. Carefully stir in the pasta so as to not break it apart.


Place chopped  walnuts in a Ziploc bag.

Pound them into a pulp using a meat tenderizer.

Keep pounding them until they are the consistency your need.

In a saucepan over low heat melt the butter.

Add the flour and stir until golden.  This is called a rue.

Add the milk and whisk constantly breaking up any lumps and keeping the bottom from scorching.

Season with salt and pepper and add the walnuts.

Cook for a few more minutes until thick.  Serve with your favorite pasta, over chicken or fish.



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