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Ravioli With Fontina and Walnut Sauce
- 1/4 cup walnuts
- 16 to 18 ounces fresh or frozen cheese ravioli
- 1/2 cup heavy cream
- 1/2 cup grated fontina
- 1/4 cup mascarpone
- 2 tablespoons kosher salt and black pepper
Directions:View on Real Simple
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