Ravioli with walnut sauce

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

Filling

300 grams swiss chard cooked and without water (very strained) chopped and cold.

70 grams Parmiggiano Reggiano grated cheese

1 egg

1/4 teaspoon salt

pepper

1/2 teaspoon oregano

Mix all together, and set aside. The swiss chard has to be very dry.

Pasta

1 1/2 cup of 00 flour

1/2 cup semolina

2 eggs

2 tablespoons of olive oil

water

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.

Walnut sauce

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

salt

pepper

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.