Nut Ravioli

Ingredients

• 350 g flour
• 3 eggs
• Salt
• 4 tbsp olive oil
• flour (for working)
• 1 egg white (to brush dough)
• 1 onion
• 2 Garlic cloves
• 200 g ricotta
• 1 yolk
• 50 g grated Parmesan
• 2 tbsp breadcrumbs
• 1 splash Lemon juice
• 1 tsp lemon zest (unprocessed)
• Salt
• pepper (ground)
• 80 g Butter
• 60 g walnut kernels
• 1 handful sage leaves
• Salt
• pepper (ground)

Instructions

1. 1.

   Sift the flour onto a work surface and press a well in the center. Beat the eggs in a bowl, season with salt, pour into the well along with olive oil, and gradually mix the flour from the edges into the mixture using your fingers until incorporated. Knead the dough well until it is smooth and elastic. Adjust the amount of flour slightly if needed. Let it rest covered with a damp cloth for about 30 minutes.

2. 2.

   Peel and finely dice the onion. Peel the garlic cloves and crush them with a press. Mix both with the well-drained ricotta, yolk, parmesan, and breadcrumbs until combined. Season with lemon juice, zest, salt, and pepper.

3. 3.

   Roll out portions of dough on a floured surface or using a pasta machine to about 2 mm thickness. Place roughly one teaspoon of filling at regular intervals on half of the dough. Brush a little egg white around each filling. Fold the free dough half over the fillings and press edges firmly together. Cut the ravioli into squares with a pastry wheel or knife.

4. 4.

   Bring salted water to a boil in a large pot. Drop the ravioli in and simmer for 3-4 minutes until cooked.

5. 5.

   Melt butter in a large pan over medium heat and allow it to brown slightly. Roughly chop walnuts. Rinse sage leaves and pat dry. Add walnuts to the butter and sauté briefly. Toss the drained ravioli, season lightly with salt and pepper, and serve.