Candied Walnut Ravioli

Candied Walnut Ravioli.jpg

 (It’s a Dog’s Life)

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  • Servings


In this week's edition of Meatless Monday, these delectable pockets of pasta are filled with a salty-sweet cheese and nut filling which marries well with a variety of pasta sauces. If you’re in a rush, wrap the filling in wonton wrappers instead of making fresh pasta. This recipe comes to us from Michelle of It’s a Dog’s Life.


For the filling:

  • 1/2 cup candied walnuts
  • 1/2 cup parmesan cheese, grated
  • 1 cup low fat ricotta cheese
  • 1 Egg

For the pasta:

  • 2 cup flour
  • 3 Eggs


Step 1:

  • In a food processor, pulse the walnuts until they are lightly ground.

Step 2:

  • Add the grated parmesan cheese, ricotta and the egg to the food processor and blend until it is a stiff paste. Set aside.

Step 1:

  • Pour the flour into a large bowl in a large mound. Make a well in the center of the flour mound. Crack eggs into the well.

Step 2:

  • Using a fork or your hands, kneed dough until it gets smooth, adding a little water if dough is too dry. Let dough rest on a floured surface at room temperature for 10-15 minutes.

Step 3:

  • Cut dough into quarters. Using a pasta maker or a rolling pin, roll out the 4 pieces of dough into long strips. The strips of dough should be about 12 inches long and 2-3 inches wide.

Step 4:

  • Spread out the strips of dough. Scoop filling about 1 tablespoon at a time onto 2 of the strips of dough, spacing them out a little more than an inch at each side. You should be able to fit about 10 tablespoons of filling on each piece of dough, spaced out.

Step 5:

  • Cover the 2 strips of dough with walnut filling with the other 2 strips of dough. Squeeze the dough around the mounds of filling to get the air out.

Step 6:

  • Using a pizza cutter or knife cut the dough and filling into raviolis. Using a fork, crimp the ravioli’s edges.

Step 7:

  • Set ravioli aside while you bring a large pot of water to a simmer. Do not drop raviolis in rapidly boiling water or they will fall apart. When water is heated and simmering, drop 4-5 raviolis in the pot at a time, being careful not to crowd. Cook raviolis in simmering water for about 5 minutes, or until raviolis float to the top. Repeat cooking process for the remaining 3 or 4 batches, until all 20 raviolis are cooked. Drizzle a touch of olive oil onto any ravioli you are not eating immediately, so leftovers don’t stick together.

Step 8:

  • Serve the ravioli with your favorite pasta sauce, or with olive oil, fresh basil and parmesan cheese.