for 4 person

Filling

250 g	ricotta
40 g	Parmesan, finely grated
1	organic lemon, grated zest and 2 tbsp of juice
50 g	walnut kernels, finely chopped
1 bunch	herbs (e.g. parsley, thyme, rosemary, finely chopped)
¼ tsp	salt
a little	pepper

To shape the ravioli

4	rolls of pasta dough
12	fresh egg yolks
2	fresh egg whites, beaten

Nut butter

50 g	walnut kernels, finely chopped
60 g	butter
1	garlic clove, sliced
3 sprig	sage, leaves torn off, in small pieces
2 sprig	thyme, leaves torn off

To cook the ravioli

	salted water, boiling
40 g	Parmesan, shaved into thin strips using a peeler
a little	sea salt

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.

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