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🍽️ Homemade Ravioli with Ricotta and Nut Filling

657 kcal · 30 min · 4 servings

Ingredients

• 300 g wheat flour Type 1050 (+ 5 tbsp for working)
• 4 eggs (L)
• salt
• 2 tbsp olive oil
• 80 g parmesan block (30 % fat in dry matter)
• 1 sprig sage
• 50 g walnut kernels
• 250 g ricotta (30 % fat in dry matter)
• 0.5 organic lemon (zest and juice)
• pepper
• 1 egg white

Instructions

1. 1. Put the flour in a large bowl.
2. 2. Press a small well into the center of the flour.
3. 3. Add 3 eggs, a pinch of salt, 1 tablespoon of oil, and 3 to 4 tablespoons of water into the well.
4. 4. Knead everything into a smooth, elastic dough until it no longer sticks.
5. 5. Add a little more flour if the dough is too sticky.
6. 6. Cover the dough with a damp cloth.
7. 7. Let the dough rest in the refrigerator for 1 hour.
8. 8. Grate the Parmesan finely.
9. 9. Wash the sage leaves and shake them dry.
10. 10. Chop the sage leaves finely.
11. 11. Finely chop the nuts as well.
12. 12. Mix the ricotta with the Parmesan, the sage, and 1 egg.
13. 13. Add 1 tablespoon of flour, the lemon zest, the lemon juice, and the remaining oil to the ricotta mixture.
14. 14. Season the filling with salt and pepper.
15. 15. Knead the dough briefly again.
16. 16. Divide the dough into 2 to 4 parts.
17. 17. Form rectangular sheets from the dough pieces.
18. 18. Roll the sheets through the pasta machine on setting 1.
19. 19. Fold the dough.
20. 20. Roll the dough through on setting 2.
21. 21. Roll the dough thin on setting 3.
22. 22. Dust the dough with a little flour as you go.
23. 23. Finally, roll the dough thin on setting 4.
24. 24. Cut the dough strips in half lengthwise.
25. 25. Place small portions of the ricotta mixture in a row down the center of one half of the strips.
26. 26. Keep a distance of 6 to 7 cm between the portions.
27. 27. Use a piping bag or a teaspoon for filling.
28. 28. Brush the beaten egg white around the filling.
29. 29. Cover the filling with the second dough sheet.
30. 30. Press the dough firmly around the filling.
31. 31. Cut out the ravioli using a round cutter (6 cm diameter).
32. 32. Process the remaining dough and filling in the same way.
33. 33. Cook the ravioli in lightly boiling salted water for 3 minutes.
34. 34. Lift the finished ravioli out with a slotted spoon.

Nutrition per serving

• kcal: 657
• Protein: 34 g · Fett/Fat: 30 g · Carbs: 61 g