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.
