They say it's an exaggeration to eat pasta with bread. But if you like to do that, don't feel anymore strange or odd because the Odd Fork presents today this recipe especially for you!
Fresh ravioli here is served with a rich -vegetarian however- milky sauce with whole grain bread, walnuts and parmesan cheese.
The key ingredient though, is fresh sage and it shouldn't be omitted!

If you like to try it, use the following:

- a small packet of fresh ravioli (about 250 grams)
- a slice of whole grain bread
- a cup of milk (fresh milk or evaporated, anything you like)
- a tbsp of butter
- 3 to 4 fresh sage leaves
- 1/3 cup ground walnuts
- salt, pepper, ground nutmeg
- ground parmesan cheese to serve

Start by cutting off the bread crust, as you 're going to need only the breadcrumbs for the recipe. Grind the soft breadcrumbs with your fingers and soak them in milk.
Boil the ravioli (the Odd Fork used spinach and ricotta filled ravioli, but feel free to choose your favorite) and strain. Fresh ravioli take only a couple of minutes to cook.

Melt butter in a skillet over medium heat and add the sage leaves. After a while, the kitchen will be filled with a lovely fragrance so add the ravioli and mix, to give it this nice sage butter flavor. Remove from heat and set aside.

In a medium pot, at medium-low temperature bring milk with soaked breadcrumbs to a boil, add the walnuts (you don't want walnuts to be ground in powder, the texture should be a little bit chunky), salt, pepper and a little ground nutmeg and by stirring frequently to prevent mixture from sticking to the pot or from getting a crust, let it thicken.
Add sage buttered ravioli to the pot stirring softly with a wooden spatula, until mixture thickens more.
Remove from heat, sprinkle with parmesan cheese and serve immediately.