Ricotta and Walnut Ravioli with Arugula

Name: Ricotta and Walnut Ravioli with Arugula
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 30
Cuisine: Mediterranean, Italian, European
Ingredients: 40 grams baby arugula; 2 larges egg yolks; 156 grams all-purpose flour, plus more for dusting; 3 cloves garlic, minced; 30 servings Kosher salt; 1 Tbsp fresh lemon juice; 1 Zest of lemon; 2 Tbsps olive oil; 50 grams grated Parmesan; 30 servings Freshly ground pepper; 186 grams ricotta; 1 stick unsalted butter; 176 grams toasted walnuts halves

Ricottan and Walnut Ravioli with Arugulan is A mixture of olive oil, ricotta, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms.

Ingredients you will need

Egg Yolk

Dough

All Purpose Flour

Water

Salt

Cooking Oil

Equipment you will use

Food Processor

Let the dough rest, wrapped in plastic, for 1 hour.

Ingredients you will need

Dough

Cut the dough into quarters and dust with flour.

Ingredients you will need

Dough

All Purpose Flour

Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting.

Ingredients you will need

Dough

Pasta

Roll

Equipment you will use

Pasta Machine

Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.

Ingredients you will need

Dough

Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor.

Ingredients you will need

Salt And Pepper

Lemon Zest

Ricotta Cheese

Walnuts

Equipment you will use

Food Processor

Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets.

Ingredients you will need

Lasagne Noodles

Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal.

Ingredients you will need

Mounds Bar

Pasta

Water

Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.

Ingredients you will need

Ravioli

Equipment you will use

Knife

Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.

Ingredients you will need

Lemon Juice

Walnuts

Garlic

Pepper

Sauce

Salt

Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.

Ingredients you will need

Parmesan

Arugula

Ravioli

Sauce

Water

Equipment you will use

Slotted Spoon

Bowl

Pot

Equipment

Ingredients

Servings:

40grams

baby arugula 2larges

egg yolks 156grams

all-purpose flour, plus more for dusting 3cloves

garlic, minced 30servings

grated Parmesan 30servings

Freshly ground pepper 186grams

ricotta 1stick

unsalted butter 176grams

toasted walnuts halves

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Perrier-Jouet Grand Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 57 dollars per bottle.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.