Tres Gay Recipe: Ravioli with Walnut Cream Sauce

What makes a recipe gay, you ask? Well, when the cook's queer, of course! I grew up in an Italian neighborhood in Westchester, New York, and I have a slew of really good recipes to share. This one, however, I got from the head chef of a fabulous Italian restaurant. It's easy, it's fast, yet quite impressive if you're bringing your new beau home for a quickie..er, quick dinner. Lastly, after you make it once, you'll not have to look at the recipe again, it's that easy!

What you need:

• 1 Pkg. Frozen Ravioli (only use cheese or lobster...leave the meat ravioli to Chef Boyardee)
• 1/2 Clove Garlic
• 1/2 - 1/3 Cup of Walnuts
• 4 Tablespoons Olive Oil (okay, maybe 5)
• 1 Cup Light Cream (okay, you can use skim milk if you're like me)
• Chopped Italian Parsley (optional)
• Salt and Pepper to Taste

While your ravioli is cooking, get out your Cuisinart and toss in the walnuts, olive oil, and garlic. Set your machine to a medium level, and continue to mix, open and spoon things around, mix, open and spoon things around, until you get this nice, somewhat smooth paste.

Transfer the paste into a mixing bowl, and gradually mix in the cream or milk until you get a wonderfully thick sauce (again, go slow, you don't want it to be too watery, now, do you?). Also, you may not have to use all of the cream or milk...go by consistency!

Put your al dente ravioli into the sauce and gently FOLD, do not mix, the ravioli into the sauce. Toss onto some plates, sprinkle with the chopped parsley, and you're done. Serve with whatever Italian side dishes you want--maybe just a salad. Next time you make this, play around a little, be daring and use a whole clove of garlic, though that's better left to when your company is, shall we say, platonic.