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
- In a food processor, pulse the walnuts until they are lightly ground.
- Add the grated parmesan cheese, ricotta and the egg to the food processor and blend until it is a stiff paste. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Using a pizza cutter or knife cut the dough and filling into raviolis. Using a fork, crimp the ravioli’s edges.
- 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.
- Serve the ravioli with your favorite pasta sauce, or with olive oil, fresh basil and parmesan cheese.