Verse ravioli met noten-basilicumsaus

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1 grote tomaat
2 teentjes knoflook
1 grote bos verse basilicum
50 gr versgeraspte Parmezaanse kaas
4 eetlepels olijfolie
zout, versgemalen peper
50 gr gepelde walnoten
350 gr verse ravioli met kaas
3 eetlepels Room Culinair

Ontvel de tomaat en schep de zaadjes eruit.
Pureer de gepelde, hele teentjes knoflook, samen met de basilicum, de kaas en
het tomaten-vruchtvlees in een foodprocessor of blender en klop er dan
straalgewijs de olie bij, zodat een mayonaise-achtige saus ontstaat.
Breng met peper en zout op smaak en zet de saus tot gebruik koel weg.
Hak de noten grof.
Kook de ravioli in ruim water met zout en een scheutje olie in de
aangegeven
tijd beetgaar, laat ze uitlekken en doe ze over in een verwarmde schaal.
Voeg de basilicumsaus, de walnoten en de room toe, schep om en serveer direct.