Ravioloni with Ricotta and Spinach, Parmesan Fondue, Spinach Cream, and Crunchy Walnuts

For the Parmesan Sauce:

Bring the cream to a boil, remove from heat, add Parmesan, blend the mixture, strain, and set aside.

For the Spinach Cream:

Blanch the spinach in salted boiling water, drain, cool in ice water, blend with olive oil and salt.

Cooking the Pasta:

Cook the Ravioloni with buffalo ricotta and baby spinach leaves – Divine Creazioni® in boiling water. Once cooked, toss in a pan with butter and thyme.

To Serve:

Place the ravioli on a flat plate with the sauces and garnish with crumbled walnuts on top.