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Herb and egg yolk ravioli
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 917
  • Fat about 64g
  • Carbohydrates about 46g
  • Protein about 37g
This is needed
This is needed for 4 people
  • 250 g ricotta
  • 40 g Parmesan, finely grated
  • 1 organic lemon, grated zest and 2 tbsp of juice
  • 50 g walnut kernels, finely chopped
  • 1 bunch herbs (e.g. parsley, thyme, rosemary, finely chopped)
  • a little pepper
  • 0.25 tsp salt
To shape the ravioli
  • 4 rolls of pasta dough
  • 12 fresh egg yolk
  • 2 fresh egg whites, beaten
Nut butter
  • 50 g walnut kernels, finely chopped
  • 60 g butter
  • 1 garlic clove, sliced
  • 3 sprigs sage, leaves torn off, in small pieces
  • 2 sprigs thyme, leaves torn off
To cook the ravioli
  • salted water, boiling
  • 40 g Parmesan, shaved into thin strips using a peeler
  • a little sea salt
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And that's how it's done
And that's how it's done
Mix the ricotta, cheese, lemon zest and lemon juice in a bowl. Add the walnuts and herbs, mix and season. Spoon the filling into a piping bag with a smooth nozzle (approx. 12 mm in diameter).
To shape the ravioli
Roll out the dough, press 6 circles into the dough using a cutter or small bowl (approx. 10 cm in diameter); do not cut all the way through. Pipe half of the filling in the centre of the circles like nests (approx. 6 cm in diameter). Carefully slide one egg yolk into each nest. Brush the dough in between with a little egg white. Roll out another sheet of pasta dough, brush it with egg white. Carefully place on top of the filling with the egg-washed side facing down, press down gently, squeezing out any trapped air. Cut out the ravioli (approx. 10 cm in diameter), press the edges down firmly. Make 6 more ravioli with the remaining dough.
Nut butter
Dry-roast the walnuts in a non-stick frying pan. Add the butter, garlic, sage and thyme, heat through until the butter foams and smells slightly nutty and the herbs are crispy.
To cook the ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove with a slotted spoon, drain. Plate up the ravioli, drizzle with the nut butter, sprinkle with parmesan, season with salt.