Gorgonzola Ravioli with Walnut-Brown Butter

EXCELLENT meal for guests or for two - takes some time to prepare - but ravioli can be assembled ahead of time
Serves 4

ingredients

1/2 CUP ricotta cheese, well drained and crumbled
1/4 plus 2 TBS crumbled Gorgonzola
2 TBS chopped parsley
1 TBS roasted garlic paste
Salt
Freshly ground black pepper
Sheets of fresh Spinach pasta (I used won ton wraps found in refrig. section of grocery)
Cornmeal
1 stick butter
1/2 cup chopped walnuts
2 TBS chopped fresh parsley
2 Tsp. chopped fresh tarragon
1/4 CUP heavy cream
1 Tsp. fresh lemon juice
1/4 CUP finely grated Parmesan, plus more for topping

1
In a bowl, combine ricotta, Gorgonzola, parsley, and garlic - mash together until smooth. Season with salt and pepper.
2
Put 1 pasta sheet on work surface; place heaping tablespoon of filling on sheet.
3
Brush water around each pile, place another sheet on top; and press to seal
4
Trim with fluted pastry wheel
5
Place on baking sheet lightly dusted with cornmeal to keep from sticking (Can put these in refrigerator until ready to cook)
6
BRING large pot of salted water to boil
7
COOK ravioli until tender and rise to surface - stirring gently
8
MEANWHILE - in skillet over med-high heat, cook butter WITHOUT stirring until it starts to darken to a golden color.
9
ADD the nuts and cook until the butter is golden brown and the nuts are fragrant (30 seconds to 1 minute)
10
ADD herbs, cream, and lemon juice; and stir to combine.
11
COOK for 30 seconds. Season with salt and pepper.
12
Transfer ravioli with a slotted spoon to the skillet with the butter, swirling to coat.
13
SPRINKLE with the Parmesan, spooning the sauce over the ravioli to melt the cheese.
14
DIVIDE ravioli among 4 plates and sprinkle each serving with additional Parmesan, if desired.
15
SERVE immediately.