RICOTTA AND WALNUT RAVIOLI WITH ARUGULA
Peppery arugula lightens this substantial vegetarian pasta dish in which slightly tannic walnuts play a key role in pairing perfectly with red wines like merlot.
Provided by Food Network Kitchen
Time 2h10m
Yield About 30 ravioli
Number Of Ingredients 13
Steps:
- 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with 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. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
- 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
- 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. 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.
- 4. 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.
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Saminthiran samintha
[email protected]I love the combination of ricotta and walnuts in these ravioli. The arugula pesto is also a great addition.
yousaf Niazi
[email protected]These ravioli were so easy to make, and they turned out so well. I'm definitely going to be making them again.
Masoomro Alisoomro
[email protected]I made these ravioli for a potluck dinner, and they were a big hit. Everyone loved them, and I even got a few requests for the recipe.
Abdulaziz Ahmad
[email protected]I'm not a fan of walnuts, so I omitted them from the filling. The ravioli were still very good, but I think they would have been even better with the walnuts.
logan jurey
[email protected]This recipe is a great way to use up leftover ricotta cheese. I had some leftover from making lasagna, and I used it to make these ravioli. They were delicious!
khadka mansun
[email protected]I made a few changes to the recipe, but the ravioli still turned out great. I used a different type of cheese in the filling, and I added some roasted vegetables to the pesto.
wilson paul
[email protected]These ravioli were a bit more time-consuming to make than I expected, but they were definitely worth the effort. They were absolutely delicious!
Ibbi Baig
[email protected]I'm not a huge fan of ricotta cheese, but I really enjoyed these ravioli. The walnuts and arugula pesto helped to balance out the flavor of the ricotta.
ruben paniagua
[email protected]These ravioli were delicious! I loved the combination of ricotta and walnuts, and the arugula pesto was the perfect finishing touch.
Mellissa Adams
[email protected]I've made this recipe several times, and it's always a winner. The ravioli are so easy to make, and they're always a crowd-pleaser.
Emmanuel Bitrus
[email protected]This was my first time making ravioli, and I was really happy with the results. The recipe was easy to follow, and the ravioli turned out beautifully. I will definitely be making this again.
jitu miah
[email protected]I made these ravioli for a special dinner party, and they were a huge success. Everyone raved about them, and I'm already planning on making them again soon.
Naira Khan
[email protected]These ravioli were a hit with my family! The filling was creamy and flavorful, and the walnuts added a nice crunch. The arugula pesto was also delicious, and it paired perfectly with the ravioli.