Herb ravioli with watnut sauce

0

by: Ronaldo






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

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

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

Nutrition Facts
Herb ravioli with watnut sauce

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
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Add the herbs to the chard leaves, reserving one of the bunches of parsley for garnish.

2.  In a separate pan, warm the olive oil, add the herbs and chard leaves and the spinach, together with the young nettle and borage leaves if using them. Gently "stew" without frying for 4 to 5 minutes until soft (you are softening, rather than cooking, as you want everything to stay green). Drain in a colander and weight everything down for about half a day to lose as much of the excess moisture as possible.

3.  Put the contents of the colander into a food processor and process to a smooth paste, then transfer to a fine sieve and leave to drain for another 10 minutes or so.

4.  Put the ricotta into a bowl, add the drained herbs and leaves, season and add the nutmeg, Parmesan, one of the eggs and the bread crumbs. Taste and adjust the seasoning, if necessary, then put into the fridge until needed.

5.  Put the tomatoes into a large pan of boiling water for 10 seconde. Skin, quarter and deseed, then out into about 1/2—inch dice. Set aside while you make the ravioli.

6.  Make the pasta dough in the usual way and put through the machine. Make the ravioli.

7.  At the same time, in at separate pan warm the walnut paste with at little of the boiling water.

8.  Heat the butter gently in two separate saute pans, and add another tablespoon of the boiling water to each.

9.  Add salt to the boiling water, put in the ravioli and cook for 3 to 4 minutes, then drain them using a slotted spoon or a skimmer and transfer to the pans containing the butter and water. Toss gently for a minute or so, then add the diced tomato and chopped reserved parsley.

10.  Spoon some walnut sauce onto each of your plates, arrange the ravioli on top and serve.

related recipes

comments