At home, and having Ligurian roots, this was a typical meal for Easter. However, in a cold day, it is a perfect dish to fulfill your body and soul....
Ravioli with walnut sauce
300 grams swiss chard cooked and without water (very strained) chopped and cold.
70 grams Parmiggiano Reggiano grated cheese
1/4 teaspoon salt
1/2 teaspoon oregano
Mix all together, and set aside. The swiss chard has to be very dry.
1 1/2 cup of 00 flour
1/2 cup semolina
2 tablespoons of olive oil
Mix all together and set aside. In a pasta machine, roller until #6. Make your raviolis filled with swiss chard filling. Set aside. Boil them in hot water for 10 minutes or until they are cooked.
100 grams of cream
100 g of milk
100 g of walnut kernels
2 clove of garlic chopped
50 g of extra virgin olive oil
60 grams of Parmiggiano Regiano grated cheese
In a blender, mix the walnut and milk. In a pot, add the olive oil, cream, the walnut/milk mix. Add salt and garlic. Warm it up. Before serve it, place it in a pasta dish and add the grated cheese. Then, add the cooked ravioli, and stir it well.