Filled Ravioli with Walnut Cream

Ingredients

• 400 g flour
• 3 eggs
• 2 egg yolks
• 1 EL oil
• 0.5 TL salt
• 300 g ricotta
• Salt
• pepper (ground)
• nutmeg
• 60 g grated Parmesan
• 2 EL breadcrumbs
• 1 egg
• 1 bundle arugula
• 1 EL freshly chopped sage leaves
• 80 g walnut kernels
• 2 Garlic cloves
• 60 ml olive oil
• Salt
• chopped walnuts
• sage leaf

Instructions

1. 1.

   For the dough, sift flour onto a work surface, create a well in the center, add eggs, yolks, oil and salt, stir with a fork and knead by hand into a smooth dough. Wrap in plastic wrap and chill for 1 hour.

2. 2.

   For the filling, mix ricotta, spices, parmesan, breadcrumbs and egg thoroughly. Wash arugula, dry, finely chop and combine with sage under the mixture.

3. 3.

   Roll out the dough on a floured surface into thin sheets.

4. 4.

   Place 1-2 tsp of filling on half of the dough at about 4 cm intervals. Cover with the second sheet, press around the filling, cut circles with a cutter or knife, seal edges firmly, optionally brush with water. Boil in simmering salted water for 4–5 minutes.

5. 5.

   For the walnut cream, blend walnuts and peeled garlic cloves in a blender, add oil and blend until creamy paste forms. Toss drained pasta with the cream and serve garnished with walnuts and sage.