Walnut Ravioli in a Cream Sauce
Walnut Ravioli in a Cream Sauce
Try this quick and easy Italian-inspired recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Mixed Stove Top
  • Preparation Time 1 hour 20 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • Pasta Dough:
  • 1¼ cups "00" flour, plus more for dusting 
  • 2 large Eggs plus 1 large egg yolk  
  • 1 teaspoon Olive Oil  
  • ½ teaspoon Salt  
  • Ravioli:
  • 1 cup Ricotta 
  • 1 cup finely grated Parmigiano 
  • ½ cup Walnuts, finely chopped (see Cook's Note) 
  • Pinch freshly grated Nutmeg  
  • Salt and Pepper 
  • Cream Sauce:
  • 4 tablespoons (½ stick) Butter 
  • 2 cloves Garlic, minced  
  • ¼ cup Walnuts, finely chopped  
  • 2 cups Heavy Cream  
  • Freshly Ground Black Pepper 
  • ¾ cup finely grated Parmigiano
  1. For the pasta dough: Mound the flour on a large work surface and form a well in the center with your fingers. Add the eggs, egg yolk, Olive oil and salt to the well. Using a fork, lightly beat the wet mixture until combined. Then incorporate the flour, beginning with the inner edges of the well and working outwards, until a shaggy dough forms. Knead the dough by hand until completely smooth, 8 to 10 minutes. Wrap the dough in plastic wrap and let rest for at least 20 minutes (It is important to let the dough rest; otherwise, the gluten in the flour will make it very difficult to roll out. The dough can be made a couple of days in advance and kept in the fridge)
  2. For the ravioli: Mix together the ricotta, Parmigiano and walnuts in a medium bowl. Add the nutmeg and salt and pepper to taste; mix again and set aside 
  3. Cut the pasta dough into four equal pieces. Roll the first piece through a pasta machine on its widest setting. Decrease the width by one notch and roll the dough through again. Continue, decreasing the width one notch at a time (ending somewhere between settings 5 and 7, depending on your machine), until the pasta is very thin. Place the pasta sheet on a flour-dusted work surface. Repeat with the three remaining pieces of dough
  4. On one of the pasta sheets, place rounded balls of filling (about 2 tablespoons each) spaced 1- to 1 1/2-inches apart. Brush the pasta around each ball lightly with water. Lay a second sheet of pasta on top and press firmly around each ball, making sure there are no air pockets. Using a stamp cutter or pastry wheel, cut out each ravioli (about 2 inches in diameter) and transfer to a baking sheet lightly dusted with flour. Repeat with the remaining two sheets of pasta. I like to use a fork to press the edges of the ravioli to make sure they are closed and to give them a pretty design
  5. For the cream sauce: Melt the butter in a large skillet over medium heat. Add the garlic and fry until fragrant, 1 to 2 minutes. Add the walnuts and fry for 2 minutes more. Add the cream and mix well. Bring to a simmer, then reduce the heat to low and simmer gently until slightly thickened but still liquid, about 8 minutes Season with pepper
  6. While the sauce is cooking, bring a large pot of water to a slow boil. Carefully lower half of the ravioli into the water. Cook until the ravioli start to float and are just tender, about 2 minutes. Using a slotted spoon, transfer the ravioli directly to the sauce. Repeat with the remaining ravioli. Sprinkle with the Parmigiano and gently toss to coat the ravioli in the sauce

Special equipment: a pasta maker; a stamp cutter or pastry wheel

Cook’s Note: I like the walnuts very finely chopped so you can taste them but not feel them very much

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use

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