Filled Pasta with Nut Sauce
Filled pasta with nut sauce is a recipe featuring fresh ingredients from the Ravioli category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 3 eggs
- 2 EL oil
- Salt
- 2 egg yolks
- 125 g mixed herbs (basil; thyme; wild garlic; parsley)
- 200 g aged cheese (grated)
- 100 g crème fraîche
- Salt
- Pepper
- 100 g hazelnuts (deveined; finely chopped)
- 200 g whipping cream
- 80 g parmesan (grated)
- nutmeg
- Salt
- Pepper
Instructions
-
1.
Combine the dough ingredients in a bowl and knead well; if too dry, add a little cold water. Wrap the dough in plastic wrap and let rest 30 minutes. Meanwhile wash the herbs, blend with crème fraîche, mix in the cheese, whisk with egg yolks, season with salt and pepper.
-
2.
Divide the dough into portions and roll each into a very large thin sheet. Cut into ~6-8 cm squares, place about 1 lightly chopped teaspoon of filling in the center of each. Fold in half and press the edges together with a fork to seal. Repeat for all dough. Boil the ravioli in salted water for 3-5 minutes until cooked.
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3.
Roast the nuts in a dry pan, pour over cream and simmer 5 minutes, add 50 g parmesan, season with salt, pepper, nutmeg, then puree finely. Plate the ravioli with sauce, sprinkle parmesan, garnish with sliced wild garlic strips. Melt butter in a pan, add wild garlic and lemon juice, toss the finished ravioli in the butter, and serve on plates garnished with wild garlic and lemon.
