First make the walnut sauce:
The walnuts need to be shelled which is quite painstaking but necessary to remove the bitter flavour. There are two ways to shell them:
1. Cover them with boiling water, leave to stand for 3 minutes and drain. Rub in a clean tea towel which will remove some of the skins, peel the rest off with a small paring knife.
2. Place walnuts on a baking tray and place under a hot grill for a few minutes. This should make the skins crispy and easy to rub off in a clean tea towel.
Once the walnuts are shelled, place in a food processor with garlic, olive oil and cream and whizz to a creamy consistency. Season to taste. Set aside until required (when needed just warm through in asmall pan adding a few spoonfuls of pasta cooking water to thin down to the required consistency.
Next, make the pasta:
Put flour in food processor and add eggs. Whizz until it starts to come together. Tip out onto clean worktop and knead for 5 minutes. Roll into a thick sausage shape, wrap in cling film and chill for half an hour.
Make the filling:
Mix all ingredients together and season to taste.
Make the ravioli:
Once pasta is chilled, roll out using a pasta machine and make into ravioli using the filling (the shape is up to you – the ones in the picture are simply large squares folded over to make triangles, edges moistened with water to seal). Cook in gently boiling salted water for 2-3 minutes depending on the size. Warm the sauce and serve with the pasta.