Walnut and bacon sauce

This dreamy bacon and walnut freckled sauce from Jo Pratt is fabulous with spinach and ricotta ravioli
By Jo Pratt
Walnut and bacon sauce
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 1 tbsp walnut oil
  • 200 g lardons of bacon
  • 1 small onion, finely chopped
  • 150 g walnut pieces
  • 200 ml crème fraîche
  • 50 g parmesan, grated
  • small handful of flat leaf parsley, chopped
  • freshly ground black pepper
  • cooked fish, meat or vegetable ravioli, to serve

Tips and Suggestions

This sauce is particularly good with spinach and ricotta ravioli.


1. Heat the oil in a frying pan and then gently fry the lardons and onion until they are becoming lightly golden crispy.

2. Stir in the walnuts and fry for a minute before adding the crème fraiche and Parmesan. Cook for a few minutes on a low heat until the cheese has melted, and then stir in the parsley. Season with pepper and serve poured over the cooked ravioli.

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