Ravioli with Ricotta Walnut Filling

Ingredients

• 300 g wheat flour type 1050 (+5 tbsp for handling)
• 4 large eggs
• Salt
• 2 tbsp olive oil
• 80 g block parmesan (30% fat in whole milk)
• 1 sprig sage
• 50 g walnut kernels
• 250 g ricotta (30% fat in whole milk)
• 0.5 organic lemon (zest and juice)
• Pepper
• 1 Egg white

Instructions

1. 1.

   For the pasta dough, put flour into a large bowl and create a well in the center. Add 3 eggs, a pinch of salt, 1 tbsp oil and 3–4 tbsp water. Knead until smooth and elastic; if sticky, add more flour. Cover with a damp cloth and let rest in the refrigerator for 1 hour.

2. 2.

   For the filling, grate parmesan. Wash sage, pat dry and finely chop. Chop walnuts finely. Mix ricotta with parmesan, sage, 1 egg, 1 tbsp flour, lemon zest, juice and remaining oil; season with salt and pepper. Knead dough again, then cut into 2–4 pieces, roll out into rectangles and pass through pasta machine on setting 1. Fold dough and pass on setting 2. Then roll each sheet from setting 3 to 4 once, dusting with flour as needed.

3. 3.

   Cut sheets in half lengthwise. Place a line of ricotta mixture every 6–7 cm on one half using a pastry bag or spoon. Brush around the filling with beaten egg white and cover with the second dough sheet. Press dough around the filling firmly. Cut ravioli with a round cutter (6 cm diameter). Repeat until all dough and filling are used. Once finished, cook ravioli in lightly salted boiling water for 3 minutes, then lift with a slotted spoon.