Pecorino Ravioli with Walnuts and Marjoram

Ingredients

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

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