Ravioli Al Sugo Di Noci Recipe
ravioli filled with spinach & ricotta in a creamy walnut sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli Filling
Ravioli Dough
Walnut Sauce
Method
Prepare the Filling
- 1
Cook the Spinach
In a skillet over medium heat, sauté the fresh spinach until wilted. Remove from heat and let cool, then chop finely.
- 2
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
- 3
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.
- 4
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
- 5
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
- 6
Cook the Ravioli
- 7
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.
- 8
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.