Ravioli with Walnut Cheese Filling Recipe

Here home-made pasta is filled with a classic combination of walnuts and cheese. It may be served on its own or with a sauce of your choice.

Ingredients:

200 g/1 1/2 cups
2.5 ml/ 1/2 tsp salt
15 ml/ 1 tbsp
2

For the filling:
1
1
1
15 ml/ 1 tbsp
50 g/ 2 oz/ 1/2 cup
115 g/ 4 oz
30 ml/ 2 tbsp
15 ml/ 1 tbsp
 

strong plain flour
salt
olive oil
eggs, beaten

small red onion, finely chopped
small green pepper, finely chopped
carrot, coarsely grated
olive oil
walnuts, chopped
ricotta cheese
freshly grated Parmesan or Pecorino cheese
chopped fresh marjoram
salt and ground black pepper
extra oil or melted butter, to serve
fresh basil sprigs, to garnish

Method:

1. Sift the flour and salt into a food processor. With the machine running, trickle in the oil and eggs and blend to a stiff but smooth dough. Allow the machine to run for at least 1 minute if possible, otherwise remove the dough and knead by hand on a lightly floured surface for 5 minutes.

2. If using a pasta machine, break off small balls of dough and then feed them several times through the rollers.

3. If rolling by hand, divide the dough into two and roll out each piece on a lightly floured surface to a thickness of about 5mm/1/4in using a rolling pin. Fold each piece of pasta into three and re-roll. Repeat this process up to six times until the dough is smooth and no longer sticky. Roll the pasta slightly more thinly each time.

4. Keep the rolled dough under clean, dry dish towels while you complete the rest and make the filling. You should aim to have an even number of pasta sheets, all the same size if rolling by machine.

5. To make the filling, fry the onion, pepper and carrot in the oil for 5 minutes, then allow to cool. Mix with the walnuts, cheeses, marjoram and seasoning.

6. Lay a pasta sheet on a lightly floured surface and place small scoops of the filling in neat rows about 5cm/2in apart. Brush in between with a little water and then place another pasta sheet on the top.

7. Press down well in between the rows then, using a ravioli or pastry cutter, cut into squares. Press the edges gently together with your fingers. Leave the ravioli in the fridge until dry, then boil in plenty of lightly salted water for just 5 minutes. Toss in a little oil or melted butter before serving, garnished with basil sprigs.

SERVES 6

 

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