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Put a pot of water on to boil for your ravioli, and cook according to directions.
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2
You absolutely must toast the walnuts.
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Frankly, if you are not going to toast them, you may as well not waste your money on them, imho.
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So there you go.
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Toast them up.
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Meanwhile, melt the butter in a small saucepan, and let it get a little browned.
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It will be nice and nutty.
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Y.U.M.
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Then add your crushed garlic.
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(Please, do not buy the jars of minced garlic.
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Puh-lease.
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Okay, so there is rarely an occasion that I actually mince garlic, anyway.
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I almost always just crush it.
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It releases the flavor, it is beautiful, and my kids fight over the large chunks of garlic they find in our suppers.
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It reminds me of my family when I was growing up.
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Good times, yes they were.)
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So anyway, crush up your garlic, add it to the melted butter, and then saute it for a bit ... not too long, like 30 seconds or so, because if you brown the garlic, it will turn bitter.
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Then, add the cream, or half-and-half, or whatever.
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Go with what yall like.
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Add a pinch of cayenne, to give it a smidge of zip, and the nutmeg, because, Im just not even sure why.
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I like the name nutmeg.
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I like the taste of nutmeg.
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I like the smell of nutmeg.
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I just like it.
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It gives it a little something.
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Let your sauce reduce a little.
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Please do not let it boil.
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Just let it simmer a bit.
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29
Okeedokee.
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So then, once your ravioli are done, plate them, then pour the sauce over, and sprinkle on the toasted walnuts and the dried cranberries.
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However much of it you like.
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Eat.
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33
Seriously people, this was good.
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34
I could have eaten the entire thing, but I exercised self control.
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(I always got an outstanding mark for exercises self control in elementary school.
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36
Seems to be a problem for me now.)
