Walnut Sauce

In most of Italy, this Ligurian sauce is known as Salsa di Noci, but I call it by its name in dialect. This sauce has become quite chic in sophisticated food circles, though it does not marry well with all pasta dishes. It is required for Pansòti and also goes well with cheese ravioli, tortelloni, tagliatelle, and some tortellini. Traditionally this sauce is made with curdled milk, known in Liguria as prescinseua, but you may use milk or fresh