Ingredients

• 1 cup heavy whipping cream
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper , or to taste
• 6 ounces dry miniature ravioli
• 3 ounces crumbled Gorgonzola cheese
• 2 tablespoons chopped Italian flat leaf parsley
• 2 tablespoons freshly grated Parmesan cheese
• ½ apple , diced
• 0.25 cups chopped toasted walnuts
• 1 teaspoon chopped Italian flat leaf parsley

Instructions

1. 1 Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
2. 2 Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
3. 3 Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
4. 4 Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition per serving