
Herb ravioli with watnut sauce

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This is a springtime dish, when the herbs are in season you can use borage or young nettles as well, if you like. You can buy the walnut paste from Italian delicatessens, but make sure it is good quality. It's best to make the filling at least half a day before you need it.
ingredients
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serves: 4
4 1/2 ounces Swiss chard leaves
2 large bunches of parsley leaves (plus a handful to garnish)
2 large bunches of basil leaves
2-3 sprigs of rosemary
bunch of sage leaves
1/3 cup extra virgin olive oil
11 ounces fresh spinach
3 1/2 ounces young nettle leaves (optional)
2 ounces borage leaves (optional)
12 ounces (about 1 1/3 cups) ricotta
1/4 nutmeg (freshly grated)
1 tablespoon grated Parmesan
2 eggs
1 tablespoon bread crumbs
2 tomatoes
1 recipe quantity of fresh egg pasta dough
4 tablespoons Walnut paste
5 1/4 tablespoons butter
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 808
- Total Fat: 56 g
- Saturated Fat: 21.8 g
- Trans Fat: 0.6 g
- Cholesterol: 229 mg
- Sodium: 553.9 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 7.9 g
- Sugars: 3.5 g
- Protein: 28.8 g
preparation

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