Serves 2

30 g walnuts
15 ml butter
15 ml (1 tablespoon) olive oil, plus extra to finish
45 ml (3 tablespoons) basil pesto
10 ml Stonebarn Black Truffle Tapenade (imported by The Truffle Lady SA)
100 ml fresh cream
30 g Pecorino, finely grated, plus extra to serve
15 ml lemon juice
250 g fresh spinach and ricotta ravioli, ready made
Salt and freshly ground black pepper

Start by dry-toasting the walnuts in a pan over a medium heat. Once the walnuts take on a golden colour, add the butter and cook until the butter smells nutty. Season lightly with black pepper. Remove and drain on paper a towel.

Heat the olive oil in a saucepan. Add the basil pesto and Stonebarn Black Truffle Tapenade and whisk to combine.

Once the pesto is warmed through, add the cream, pecorino and lemon juice. Bring slowly up to a simmer, whisking all the while. Once the cheese is melted, remove from the heat and set aside.

Cook the ravioli in plenty of well-salted boiling water, about 2-3 minutes. Reserve 250 ml of the pasta water before draining.

Place the tapenade sauce back on the heat. Add the ravioli and toss to coat. Pour in as much of the reserved water as you need to loosen the sauce.

Serve immediately, with extra pecorino and the buttered walnuts.