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Ingredients
Ravioli with Walnuts
- For the dough
- 400 grams Pastry flour
- 3 eggs
- 2 egg yolks
- 1 Tbsp vegetable oil
- ½ tsp salt
- For the filling
- 300 grams Ricotta cheese
- salt
- freshly ground peppers
- Nutmeg
- 60 grams grated Parmesan
- 2 Tbsps breadcrumbs
- 1 egg
- 1 bunch Arugula
- 1 Tbsp freshly chopped Sage
- For the walnuts
- 80 grams Walnut
- 2 garlic cloves
- 60 milliliters olive oil
- salt
For the dough, pour the flour out onto a work surface, make a well in the center and pour in the beaten eggs, egg yolks, oil, and salt. Mix with a fork and knead with hands until smooth. Wrap in plastic and refrigerate for 1 hour.
For the filling, mix the ricotta, spices, parmesan, breadcrumbs, and egg. Rinse the arugula, shake dry, chop and mix together with the sage and the rest of the filling.
Divide the dough into portions and roll out thinly on a floured surface.
On half of the dough, place 1-2 teaspoons of filling at a distance of about 4 cm (approximately 1 inch). Brush a little bit of water around the filling and place the second half of the dough over the top and press around the filling, then cut into circles with a round cookie cutter. Press the edges firmly together. Simmer in salted water for 4 - 5 minutes.
For the walnuts, place the walnuts with the peeled garlic cloves in a blender. Incorporate the oil and mix until a creamy paste has formed. Toss the drained pasta with the cream to coat and serve garnished with walnuts and sage.