Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
To shape the ravioli
Nut butter
To cook the ravioli
How it's done
Filling
Mix the ricotta, cheese, lemon zest and lemon juice in a bowl. Add the walnuts and herbs, mix and season. Spoon the filling into a piping bag with a smooth nozzle (approx. 12 mm in diameter).
To shape the ravioli
Roll out the dough, press 6 circles into the dough using a cutter or small bowl (approx. 10 cm in diameter); do not cut all the way through. Pipe half of the filling in the centre of the circles like nests (approx. 6 cm in diameter). Carefully slide one egg yolk into each nest. Brush the dough in between with a little egg white. Roll out another sheet of pasta dough, brush it with egg white. Carefully place on top of the filling with the egg-washed side facing down, press down gently, squeezing out any trapped air. Cut out the ravioli (approx. 10 cm in diameter), press the edges down firmly. Make 6 more ravioli with the remaining dough.
Nut butter
Dry-roast the walnuts in a non-stick frying pan. Add the butter, garlic, sage and thyme, heat through until the butter foams and smells slightly nutty and the herbs are crispy.
To cook the ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove with a slotted spoon, drain. Plate up the ravioli, drizzle with the nut butter, sprinkle with parmesan, season with salt.
| Tip: | The leftover dough can be used to make crispy pasta crackers (see Fooby.ch). |
|---|---|
| Tip: | The leftover egg white can be used to make coconut macaroons or pavlova (see Fooby.ch). |
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