Ravioli Al Sugo Di Noci Recipe
ravioli filled with spinach & ricotta in a creamy walnut sauce
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Ingredients
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Ravioli Filling
Ravioli Dough
Walnut Sauce
Method
Prepare the Filling
Cook the Spinach
In a skillet over medium heat, sauté the fresh spinach until wilted. Remove from heat and let cool, then chop finely.
Mix the Filling
In a bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Mix well and set aside.
Make the Ravioli Dough
Prepare the Dough
In a large bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms. Knead for about 5 minutes until smooth.
Roll the Dough
Divide the dough into four pieces. Roll out each piece as thin as possible using a pasta machine or rolling pin. Cut into squares or circles.
Assemble the Ravioli
Fill the Ravioli
Place a small spoonful of the filling in the center of each dough piece. Moisten the edges with water, fold over, and seal tightly.
Prepare the Walnut Sauce
Cook the Ravioli
Boil the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float. Drain and set aside.
Combine with Sauce
In a large skillet, add the walnut sauce and cooked ravioli. Gently toss to coat. Heat through and garnish with fresh parsley.
