Ravioli with ricotta and walnuts

Ingredients:

• 1.5 cups toasted walnut halves
• 3/4 cup ricotta
• Zest of 1 lemon
• 110 g unsalted butter
• 3 cloves garlic, crushed
• 1 tbsp. freshly squeezed lemon juice
• 2 cups fine arugula
• 0.5 tbsp. grated parmesan
• 1 and 1/4 cups of premium flour + extra for working with the dough
• 2 large egg yolks
• 1.5 tbsp. l. olive oil

Preparation:

1. Combine flour, egg yolks, butter, 5 tablespoons water, and 3/4 teaspoon salt in a food processor and pulse to form a dough. Wrap the dough in plastic wrap and let rest for 1 hour. Divide the dough into 4 pieces and dust with flour.
2. Roll the dough out using a pasta machine on the widest setting 8 times, folding the dough each time and dusting with flour between each roll. Continue rolling the dough out on progressively narrower settings, without folding, until you reach the second narrowest setting. Turn the dough out onto a floured surface and cover with a towel. Repeat with the remaining dough.
3. In a clean food processor, combine 1/2 cup walnuts, ricotta, lemon zest, and 1/2 teaspoon each salt and black pepper. Process until smooth. Spoon 1 teaspoon of filling onto two layers of dough, spacing them 4 cm apart. Brush the edges and spaces between the mounds with water, then top with another layer of dough, pressing to seal around the filling. Using a sharp knife, cut out about 30 square ravioli and transfer to a floured towel.
4. In a large heavy-bottomed skillet, heat the butter over medium heat until it begins to darken, 4 to 6 minutes. Remove from heat and add the garlic, lemon juice, remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set the sauce aside.
5. Cook the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Carefully transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan cheese.
6. Toss to coat evenly, then divide among warmed serving plates.