Tortellini or Tagliatelle with Walnut Sauce

Tortellini o Tagliatelle con Salsa di Noci


Preparation info

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By James Peterson

Published 1991

  • About

Traditional with tortellini, ravioli, or tagliatelle, walnut sauce is delicious on any flat strand, preferably fresh, pasta. The consistency of the chopped walnuts is largely a matter of taste; some Italian recipes recommend puréeing them to a paste, whereas some chefs leave them in lentil- to pea-size crunchy pieces.


shelled walnuts 1⅔ cups 200 g
heavy cream 2 cups 500 ml
garlic cloves, finely chopped 2 2
finely chopped fresh marjoram or sage (optional) 2 tsp 10 ml
salt and pepper to taste to taste
small to medium tortellini or fresh fettuccine or dried fettuccine 48 or lb or 1 lb 48 or 675 g or 450 g
butter (optional) as needed as needed
freshly grated parmigiano-reggiano


  1. Preheat the oven to 350°F (175°C). Spread the walnuts on a sheet pan and bake for 15 minutes, until they smell fragrant and darken very slightly. Chop the walnuts by hand or in a food processor to about the size of peas, and reserve.
  2. Bring a large pot of salted water to a rapid boil for cooking the pasta.
  3. Heat the cream over medium heat in a pot large enough to toss the drained pasta. Stir in the garlic, marjoram, if using, and the walnuts. Simmer until the cream thickens slightly, about 5 minutes, and season with salt and pepper.
  4. Cook and drain the pasta and toss with the sauce. Ravioli can be tossed with a little butter and the sauce spooned over on the plates. Pass the Parmesan cheese at the table.