GORGONZOLA WALNUT RAVIOLI IN CREAMY TOMATO SAUCE.

First course - pasta

1 dozen Gorgonzola walnut ravioli
1 14-oz can San Marzano peeled tomatoes, roughly chopped
3 tbsp cream cheese
3 tbsp walnuts, roughly chopped
3 tbsp milk
3 tbsp Parmigiano Reggiano, grated
2 tbsp Extra Virgin Olive Oil
Salt and Pepper (or hot chilly pepper flakes)

Put a big pot of water to a boil, when it boils, add salt and ravioli, stir and cover until water returns to a boil.
In the mean time, blen the cream cheese with the milk until you obtain a smooth cream.
Put a big skillet over medium heat, warm oil and toss crumbled walnuts in it, toast them for about 2 minutes.
Add tomatoes and stir then add the cream cheese mixture and stir to combine; adjust with salt and pepper, cover and cook for 3 minutes.
When ravioli are ready, drain them (reseve a few tbsp of the cooking water, to thin the sauce if it becomes too thick) and toss them in the skillet with the sauce.
Put the skillet back over high heat and sautee for 1 mitue, stirring well to combine.
Serve immediately, sprinkled with grated Parmigiano.