Pecorino Ravioli with Walnuts and Marjoram


  • 0.75 cup(s) walnuts
  • 6 tablespoon(s) unsalted butter
  • 48 wonton wrappers
  • Salt and freshly ground pepper
  • 2 tablespoon(s) marjoram leaves
  • 0.5 cup(s) heavy cream
  • 0.5 pound(s) young pecorino cheese

1. Preheat the oven to 350°. Put the walnuts in a pie plate and bake for about 5 minutes, until lightly toasted and fragrant. Let cool, then coarsely chop. 2. Bring a large pot of salted water to a gentle simmer. In a medium bowl, stir together the cheese and heavy cream and season lightly with s...

View full recipe at Food & Wine


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