Ravioli with Walnut Cream

To prepare delicious ravioli from the same dough used for tagliatelle, we will start with the necessary ingredients for the dough and filling. The pasta dough is made from 400 g of type 00 flour, 4 large eggs, a pinch of salt, and a little olive oil. In a large bowl, mix the flour with the salt, then form a crater in the middle where you will add the eggs and oil. Using a fork, start incorporating the flour into the eggs. Once the dough becomes sufficiently combined, knead it with your hands for about 10 minutes until it becomes smooth and elastic. Wrap the dough in cling film and let it rest for 30 minutes.

Meanwhile, prepare the walnut filling. Shell and peel 200 g of walnuts, then place them in a blender. Add 100 g of bread soaked in milk, 50 g of grated Parmesan cheese, a tablespoon of olive oil, salt, and pepper to taste. Blend the ingredients until you obtain a fine, homogeneous paste. If you prefer a more rustic texture, you can use a mortar to manually crush the walnuts, resulting in a filling with more character.

After the dough has rested, divide it into four smaller pieces to make rolling easier. Use a rolling pin to roll each piece of dough into a thin sheet, about 1 mm thick. Make sure you have a well-floured work surface to prevent the dough from sticking. Once you have rolled out the sheets, use a glass or a cutting ring to mark discs of about 8 cm in diameter.

On each disc, place a teaspoon of walnut filling, leaving a little space at the edges. Lightly moisten the edges of the discs with water, then fold each disc in half, pressing well to seal the ravioli. Make sure no air bubbles remain inside, as they can cause the ravioli to break during boiling.

Put a large pot of water to boil and add a little salt. Once the water starts to boil, add the ravioli and cook them for about 3-4 minutes, until they rise to the surface. While the ravioli are boiling, you can prepare a simple sauce from melted butter, chopped garlic, and fresh sage. After the ravioli are ready, drain them and toss them with the butter sauce to coat evenly.

Serve the ravioli warm, sprinkled with grated Parmesan and, if desired, with some toasted walnuts for added texture. This recipe not only combines the flavor of homemade pasta with walnut filling but also provides a memorable culinary experience, perfect for enjoying with loved ones. Bon appétit!

 Ingredients: Nut cream: - 200 g walnuts - 3 tablespoons olive oil - parmesan - 1 tablespoon sour cream - a bit of milk (enough to soak the bread) - 1 clove of garlic - salt - a bit of bread crumb

 Tags:  garlic milk oil sour cream olives nut vegetarian recipes