Filled Pasta with Creamy Herb Sauce and Pine Nuts

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp Olive oil
• Salt
• 200 g arugula
• 1 onion
• 1 tbsp Olive Oil
• 250 g ricotta
• 50 g grated pecorino
• Salt
• Pepper (freshly ground)
• nutmeg
• 200 g ricotta
• 4 tbsp heavy cream
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 1 tbsp finely chopped basil
• 2 tbsp pine nuts
• 50 g Parmesan
• 0.5 bunch arugula (for garnish)
• flour (for work surface)

Instructions

1. 1.

   Knead flour, eggs and oil with 1 tsp salt into a smooth, pliable dough. Add water or more flour if needed. Shape the dough into a ball, cover and let rest for about 30 minutes.

2. 2.

   Wash, clean, trim, dry and finely chop arugula. Peel and finely chop onion. Heat oil in a pan. Sauté onion until translucent, add arugula and cook over medium heat while stirring constantly until liquid evaporates; let cool slightly then mix with ricotta and Pecorino, seasoning with salt, pepper and nutmeg.

3. 3.

   Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to a thickness of about 3 mm.

4. 4.

   Place half of the dough in 3 cm intervals, spoon 1–2 tsp filling onto each piece, cover with remaining dough. Press around the filling to seal and cut into ravioli using a pastry cutter or knife.

5. 5.

   Cook the ravioli in boiling salted water for 3–4 minutes until al dente.

6. 6.

   Meanwhile heat ricotta with cream and lemon juice, stir in basil, season with salt and pepper. Toast pine nuts in a dry pan without oil.

7. 7.

   Remove ravioli with a slotted spoon, drain and arrange on preheated plates with the sauce.

8. 8.

   Sprinkle arugula and pine nuts over the top and shave Parmesan with a paring knife or truffle slicer before serving.