Ingredients

• Kosher salt
• Freshly ground black pepper
• 20-ounce package store-bought ravioli
• 1 cup walnut pieces, plus
• ½ cup walnuts roughly chopped
• 1 cup milk
• ¼ cup extra-virgin olive oil
• 1 pound sliced cremini mushroom
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 4 ounces cream cheese, cubed
• 3 cups packed baby spinach leaves
• 2 tablespoons fresh lemon juice

Time

• Prep Time: 10 minutes 
• Cook Time: 15 minutes 
• Total Time: 25 minutes 
• Servings: 6

Directions

1. In a large pot of salted water, boil the ravioli per package instructions; reserve 1 cup of the pasta water and drain
2. Pulse 1 cup of the walnuts and the milk in a blender until very smooth
3. In a large cast iron skillet, heat 2 tablespoons of the oil over medium-high heat, adding the mushrooms and seasoning with salt and pepper; cook and stir occasionally, until tender and golden (about 5 minutes); remove to a plate and wipe skillet clean
4. Return skillet to medium heat and add the remaining 2 tablespoons of the oil and garlic; cook, stirring, until garlic is light golden and fragrant (1 minute) then add the flour and cook, stirring (1 minute)
5. Whisk the walnut-milk mixture into the skillet and add the cream cheese and ¾ cups of the reserved pasta water; cook, stirring, until the cream cheese is melted and the sauce is thickened slightly (about 3 minutes)
6. Stir in the spinach and lemon juice and season with salt and pepper, cooking until spinach is just wilted (about 1 minute); stir in the cooked mushrooms and cooked ravioli (if sauce is too thick, add the remaining pasta water, a little bit at a time)
7. Top with the chopped walnuts and serve

Ingredients

• 1 pint heavy whipping cream
• 2 cups white sugar
• 1 cup packed brown sugar 
• 1 cup butter
• 1 cup corn syrup
• 1 cup evaporated milk 
• 1¼ teaspoons vanilla extract

Time

• Prep Time: 15 minutes 
• Cook Time: 25 minutes 
• Total Time: 40 minutes 
• Servings: 60

Directions

1. Grease a 12x15-inch pan, set aside; attach a candy thermometer to a medium-sized pot
2. Place whipping cream, white sugar, brown sugar, butter, corn syrup and evaporated milk into the pot; cook and stir mixture over medium heat until temperature reaches 250° F (120° C) and then remove the pot from heat
3. Stir in vanilla; pour mixture into the prepared pan and let cool completely
4. Cut caramel into 60 small squares; wrap them in waxed paper for storage