500 g Ravioli (small casings of dough, possibly square, stuffed as you like but not with fish), 300 g peeled walnuts, 2 garlic cloves, 300 g liquid cream, salt, pepper, butter, gruyère cheese, brandy, parsley, parmisan cheese
Melt the butter in a saucepan and sauté the garlic and the finely chopped walnuts. Add the brandy and half of the cream. Let it cook until all the alcohol has evaporated. Season with salt and pepper.
Boil the ravioli in a large casserole with salted water. Drain and sauté in the saucepan adding the remaining cream. Add the gruyère chopped in cubes and the parsley. Cook for a few minutes. Sprinkle with grated parmisan. Serve immediately.