Italian Walnut Sauce (Salsa Di Noci)
Source: The Complete Mediterranean Cook by Tess Mallos
Servings: 6

This sauce is excellent served over plain pasta such as fettuccine, pappardelle or even ravioli.

1 1/4 cups walnut pieces (4 oz./125 g)
1/2 cup ricotta cheese (4 oz/125 g)
1/2 cup extra virgin olive oil (4 fl. oz./125 ml)
1/3 cup pine nuts, toasted (1 1/2 oz/45 g)
1/4 cup soft white breadcrumbs (1/2 oz /15 g)
2 tablespoons grated parmesan cheese
2 tablespoons water
1 small clove garlic, chopped
salt to taste

Place all ingredients in food processor and process to think sauce, adding a little more olive oil of too thick. Transfer to bowl.

Cook pasta of your choice and divide it onto warm plates. Top each serving immediately with 2 heaping tablespoons walnut sauce. Serve remaining sauce at table with cheese.