Cheese Ravioli With Brown Butter And Waln Recipe

Name: Cheese Ravioli With Brown Butter And Waln
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups all-purpose flour; 4 None eggs, lightly beaten; 1 tbsp olive oil; None None FOR THE FILLING; 3.5 oz frozen peas, thawed; 5.25 oz ricotta cheese; 3 oz goat cheese; 2 tbsp fresh mint, chopped; 2 tsp lemon zest; 1 None egg yolk; 1/2 cup butter; 2/3 cup walnuts, chopped; None None beet salad, to serve

Servings: persons

3 1/4 cups all-purpose flour
4 None eggs, lightly beaten
1 tbsp olive oil
None None FOR THE FILLING
3.5 oz frozen peas, thawed
5.25 oz ricotta cheese
3 oz goat cheese
2 tbsp fresh mint, chopped
2 tsp lemon zest
1 None egg yolk
1/2 cup butter
2/3 cup walnuts, chopped
None None beet salad, to serve

1
Sift together flour and 1/2 tsp salt. Add eggs, olive oil and 1 tbsp ice water. Mix to form a dough. Turn out onto a floured surface and knead for 3-5 mins, until smooth. Cover and let rest for 10-15 mins.
2
Meanwhile, to make the filling, combine peas, ricotta, goat cheese, mint, lemon zest and egg yolk. Season.
3
Cut dough in 1/2. Roll out each portion as thin as possible (around 1mm thick) using a pasta machine or rolling pin. Cut each sheet in 1/2. Spoon 1 tsp filling at 1 inch intervals across 2 sheets of pasta. Brush around filling with water and top each sheet with a second pasta sheet. Press down firmly between and around each mound of filling. Cut into squares.
4
Cook ravioli in boiling salted water for 3-4 mins, until they rise to the surface. Remove with a slotted spoon.
5
To finish, heat butter in a frying pan over high heat for 3-4 mins, until golden brown. Add walnuts and ravioli. Toss together. Serve with beet salad.

1069

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/4 cups all-purpose flour, 4 None eggs, lightly beaten, 1 tbsp olive oil, None None FOR THE FILLING, and more.

Yes, Cheese Ravioli With Brown Butter And Waln falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Ravioli With Brown Butter And Waln

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions