Veal Ravioli With Walnut Sauce Recipe

Name: Veal Ravioli With Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Veal Ravioli Filling; 8 ounces ground veal; 8 ounces ground pork; 1/2 cup onions, small dice; 3 tablespoons parmesan, grated; 2 tablespoons fresh sage, minced; 1/2 cup milk; 1 egg yolk; sheets of egg pasta, homemade or store bought; egg, beaten for sealing ravioli with paint brush; Walnut Sauce for Pasta; 8 ounces walnut pieces; 1 piece white sour dough bread (for thickening); 2 garlic cloves, minced; 1/2 cup olive oil; 1/2 cup cream; 1/2 cup cup milk; 1/4 cup nocino (a walnut liquor) or white wine; 3 tablespoons parmesan, grated; sage leaves for garnish

Servings: persons

Veal Ravioli Filling
8 ounces ground veal
8 ounces ground pork
1/2 cup onions, small dice
3 tablespoons parmesan, grated
2 tablespoons fresh sage, minced
1/2 cup milk
1 egg yolk
sheets of egg pasta, homemade or store bought
egg, beaten for sealing ravioli with paint brush
Walnut Sauce for Pasta
8 ounces walnut pieces
1 piece white sour dough bread (for thickening)
2 garlic cloves, minced
1/2 cup olive oil
1/2 cup cream
1/2 cup cup milk
1/4 cup nocino (a walnut liquor) or white wine
3 tablespoons parmesan, grated
sage leaves for garnish

1
Cook veal, pork and onions; use the back of a spoon or a spatula to break up the chunks.
2
Add milk, cheese and sage and simmer for 10 minutes. Put in a food processor and blend until almost smooth.
3
When cool, add the egg yolk.
4
Spread the sheet pasta on a cutting board and cut into large ravioli squares. (about 3 x 3)
5
Stuff each ravioli with about a teaspoon of the filling.
6
Liberally brush the pasta edges with egg wash and pinch the sides together to form a strong seal.
7
Gently slide the ravioli into gently boiling salted water and cook for a few minutes.
8
Walnut Sauce: Put the bread in a bowl with the olive oil, cream, milk, and nocino and let soak for a few minutes.
9
Put the bread mixture into a food processor or blender with the walnuts, garlic and parmesan.
10
Process until smooth. Add salt and pepper to taste.
11
While the pasta is cooking, heat the walnut sauce.
12
Use a slotted spoon to lift the ravioli from the water . Spoon enough sauce to coat the pasta. Serve extra sauce with the pasta and extra parmesan cheese.

1144

kcal

Calories

100

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Veal Ravioli Filling, 8 ounces ground veal, 8 ounces ground pork, 1/2 cup onions, small dice, and more.

Yes, Veal Ravioli With Walnut Sauce 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!

Veal Ravioli With Walnut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions