A delicate handmade pasta filled with roasted kale, ricotta & walnuts. Tossed in a walnut pesto with seasonal veggies on a bed of walnut “cream”, topped with toasted walnuts and parmesan
2 cups all-purpose flour, plus additional for dusting
3 eggs, beaten
1/4 teaspoon kosher salt
5 oz. curly kale (with ribs removed)
1/2 cup extra virgin olive oil, divided
1 pound sheep’s milk or whole milk ricotta
3 ounces California walnuts, soaked in warm water for 1 hour
2 eggs
2 teaspoons onion powder
1 teaspoon kosher salt
Pepper to taste
1 oz. grated Parmesan cheese
1/4 teaspoon fresh nutmeg
Finely grated zest of one lemon
5 oz. curly kale (with ribs removed)
1/2 cup extra virgin olive oil, divided
1 pound sheep’s milk or whole milk ricotta
3 oz. California walnuts, soaked in warm water for 1 hour
2 eggs
2 teaspoons onion powder
1 teaspoon kosher salt
Pepper, to taste
1 oz. grated Parmesan cheese
1/4 teaspoon fresh nutmeg
Finely grated zest of one lemon
4 oz. California walnuts
1 oz. garlic
2 oz. Italian parsley leaves (some stem ok)
2 oz. basil leaves
2 tablespoons mint
2 oz. Parmesan cheese
1 cup extra virgin olive oil (EVOO)
½ cup walnut oil
1 tablespoon fresh lemon juice
½ tablespoon salt
½ tablespoon pepper
5 oz California walnuts covered and soaked in warm water overnight
¾ cup of water
1 tablespoon Nutritional yeast
2 tablespoon walnut pesto
¼ teaspoon salt (more if needed to taste)
3/4 cup Walnut Pesto
8 tablespoons Walnut Pesto Cream
1/4 cup toasted chopped California walnuts
Grated Parmesan Cheese, seasonal vegetables* (optional garnishes)
To prepare pasta dough, place flour, eggs and salt in the bowl of a heavy-duty mixer fitted with the paddle blade. Mix on medium-low speed until the dough comes together into a ball, adding a little water if needed. Switch to the dough hook and knead on medium-low speed for 5 minutes or until the dough is smooth and supple. Shape into a ball and cover with plastic wrap. Let stand at room temperature for at least 30 minutes and up to 2 hours until you are ready to prepare ravioli.
Preheat oven to 450°F. Place kale on sheet pan and coat with half the oil; sprinkle with salt and pepper. Roast for 2 to 3 minutes or until wilted. Let cool slightly and drain off any excess liquid.
Transfer to a food processor with remaining filling ingredients and pulse to mix and chop kale, or run through a meat grinder.
Working in batches, roll out dough into long sheets using the thinnest setting on a pasta machine. Pipe about 2 teaspoons of filling onto dough for each ravioli (or more to make larger ravioli). Mist dough with water and place another sheet of pasta on top or fold over and cut into individual raviolis. At this point ravioli may be frozen until ready to cook.)
For each serving, cook 8 ravioli for about 3 minutes in lightly boiling salted water. While ravioli are cooking, add 1 1/2 tablespoons Walnut Pesto to a small sauté pan and cook until warm over low heat. Drain ravioli and add to sauté pan, adding a bit of the pasta water to pan to thin sauce.
Place a tablespoon of Walnut Pesto Cream on the bottom of a serving plate top with 8 ravioli. Finish with Parmesan and chopped toasted walnuts
For Pesto
Add all ingredient into a Cuisinart or Robot Coupe pulse until desires pesto texture. Note: If making a large batch, run through a meat grinder with smallest dye.
For Walnut “Cream”
Put all ingredients in highspeed blender or Vitamix and blend until creamy.
Optional:
*Add 1 cup small or chopped seasonal veggies (summer and fall I use sun gold tomatoes, in the winter I would use mixed roasted or sautéed mushrooms and fresh peas in the spring)
A meal for 4 comes together in less than 15 minutes with this easy meatless taco recipe. The taco “meat” is made with California walnuts, diced onion, and just 6 other ingredients that you can almost certainly find in your pantry. It’s the perfect weeknight supper for a hungry family….
