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1.
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Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms.
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3
Let the dough rest, wrapped in plastic, for 1 hour.
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4
Cut the dough into quarters and dust with flour.
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5
Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between.
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Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting.
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Place the dough on a floured counter covered with a towel.
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Repeat with the remaining dough.
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2.
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Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor.
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Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets.
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Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal.
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Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
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3.
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Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes.
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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.
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Reserve the sauce.
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4.
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Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes.
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Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan.
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Toss to combine, then divide among warmed serving plates.
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Calories: 791
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Total Fat: 64 grams
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Saturated Fat: 24 grams
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Total Carbohydrates: 38 grams
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Protein: 21 grams
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Sodium: 822 milligrams
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Cholesterol: 192 milligrams
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Fiber: 4 grams
