Genoa Walnut Sauce

Like pesto, this sauce is traditionally made in a mortar, but here at yummyfood, we like it "quick and easy" so we will use the food processor.
Soak a loaf of bread in the water, squeeze out the excess water and put in the food processor.
Add walnuts, garlic a pinch of salt and a tablespoon of extra virgin olive oil. Pulse for a few seconds.Add the fresh ricotta, and the remaining oil and blend until soft and creamy. If the sauce is too stiff, you can drizzle in some milk to get the preferred consistency.(in Italy fresh ricotta is very very moist)

How to use:
Before pouring on pansotti or ravioli, heat in a double boiler for few minutes.
It's also a nice spread over bruschetta as an appetizer.
Store refrigerated, in an airtight container for up to a week.

*Note: the best method to peel fresh walnuts, in case you cant find them in the store already peeled, is the following:
Boil walnuts for 3 minutes, drain, and then you can easily remove the peel.