Ricotta and herb ravioli with walnut sauce

Name: Ricotta and herb ravioli with walnut sauce
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4
Ingredients: Type 00 flour 2 ½ cups; Eggs 3; Extra virgin olive oil 0.7 tbsp; Fine salt 1 tsp; Swiss chard mixed (to clean) 5.3 oz; Cow's milk ricotta cheese 1 cup; Parmigiano Reggiano PDO cheese (to grate) 1.8 oz; Eggs 1; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Walnut kernels 1 ¼ cup; Parmigiano Reggiano PDO cheese (to grate) 1.8 oz; Garlic ½ clove; Water to taste; Fine salt to taste; Black pepper to taste; Walnut kernels to taste; Parmigiano Reggiano PDO cheese to taste

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 10 min
Serving: 4 persone
Cost: Average
Note + the resting time in the fridge for the fresh pasta (30 min.)

PRESENTATION

Recipe by
Sebastian Fitarau

Making homemade ravioli is an art that can provide great satisfaction, so we encourage you to challenge yourself with this delightful recipe: ricotta and herb ravioli with walnut sauce! A first course that you will love from the very first bite... these tasty parcels of fresh pasta hide a creamy filling made of ricotta and vegetables, which can vary depending on availability; we've chosen a mix of swiss chard and spinach. To dress them, we propose a simplified version of the walnut sauce that, with its rich and full flavor, adds a rustic note to the dish, making it truly appetizing. Perfect to impress friends and family, the ricotta and herb ravioli with walnut sauce will be even more delicious because they are made with your own hands!

Discover also these variations of ricotta ravioli:

Ricotta and spinach ravioli with butter and sage
Ricotta ravioli with saffron sauce

INGREDIENTS

For the fresh pasta (about 42 ravioli): Type 00 flour 2 ½ cups (300 g); Eggs 3; Extra virgin olive oil 0.7 tbsp (10 g); Fine salt 1 tsp (5 g)

For the filling: Swiss chard 5.3 oz (150 g) - mixed (to clean); Cow's milk ricotta cheese 1 cup (250 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate); Eggs 1; Nutmeg to taste; Fine salt to taste; Black pepper to taste

For the walnut sauce: Walnut kernels 1 ¼ cup (150 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate); Garlic ½ clove; Water to taste; Fine salt to taste; Black pepper to taste

For plating: Walnut kernels to taste; Parmigiano Reggiano PDO cheese to taste

Preparation

How to prepare Ricotta and herb ravioli with walnut sauce

To prepare the ricotta and herb ravioli with walnut sauce, start with the fresh pasta dough: pour the flour onto a pastry board, form a well, and add the eggs 1, oil 2, and salt 3 in the center.

Start to mix with a fork to gradually incorporate the flour 4, then continue to knead by hand 5 until you obtain a smooth and homogeneous dough 6. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

In the meantime, prepare the filling: clean the mixed herbs and blanch them for 3-4 minutes in boiling salted water 7. Drain the herbs in ice water 8, then squeeze them well to eliminate excess water 9.

Finely chop the herbs 10 and transfer them to a bowl, then add the ricotta 11 and grated Parmesan cheese 12.

Also add the egg 13, salt, pepper 14, and nutmeg 15.

Mix well 16 to obtain a homogeneous mixture 17. If it turns out too soft, you can add a bit more grated cheese. For convenience, transfer the filling to a piping bag without a nozzle and set aside. Proceed with the walnut sauce: toast the walnut halves in a non-stick pan for 2-3 minutes 18, then let them cool.

Transfer the walnuts to a mixer, making sure to set aside a few for plating, then add the grated Parmesan cheese 19, half a clove of garlic 20, and the oil 21.

Salt, pepper, and pour a splash of water 22. Blend until you obtain a creamy and homogeneous consistency 23, then set aside. Now take the dough from the refrigerator and divide it in half with a dough scraper 24.

Flatten and lightly flour the first portion of the dough, then roll it out using a pasta machine, starting with the thickest setting 25; you should reach a thickness of 1/16 inch. Proceed in the same way with the second portion of the dough, then cut discs with a round cutter with a diameter of 3 inches 26. You can re-knead the scraps and roll them out again after letting the dough rest. Pipe a tuft of filling in the center of each disc, then moisten the edges with water 27.

Fold the disc into a half-moon shape 28 and press the edges well, making sure to expel all the air 29, then join the ends 30 and pinch them together.

Gradually place the ravioli on a tray dusted with flour 31. You are ready for cooking: bring a pot of salted water to a boil and cook the ravioli for 3-5 minutes 32. Meanwhile, pour the walnut sauce into a pan and add a ladle of the pasta cooking water 33.

Mix well to obtain a creamy sauce 34, then drain the ravioli here 35 and combine everything off the heat 36.

Plate the ravioli and finish with grated Parmesan cheese 37 and the reserved toasted walnuts 38. Your ricotta and herb ravioli with walnut sauce are ready to be served 39!

Storage

It is recommended to consume the ricotta and herb ravioli with walnut sauce immediately. If necessary, you can store them in the refrigerator for one day in an airtight container.

You can freeze the ravioli for up to a month: place the tray with the ravioli in the freezer for a couple of hours, then transfer them to freezer bags. When ready to use, boil them directly from frozen in boiling water and proceed as per the recipe.

The walnut sauce can be stored in the refrigerator for up to 2 days in a tightly sealed glass jar.