Ravioli with Mascarpone and Nut Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 6 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g mascarpone, liht
- 50 g parmesan, rated
- 2 tablespoon parsley, smooth, chopped
- 2 tablespoon breadcrumbs
- 1 egg yolk
- 50 g walnuts, chopped
- 300 g flour, type 405
- 2 tablespoon olive oil
- 3 egg (s)
- salt and pepper
- 15 leaves sage, possibly more for decoration
- 3 tablespoon butter
- Parmesan for sprinkling
Print Recipe
Pin Recipe Instructions
- Prepare a pasta dough using the flour, eggs, olive oil and a pinch of salt. Wrap in foil and let rest in the refrigerator for 30 minutes.
- In the meantime, mix the mascarpone, parmesan, parsley, breadcrumbs, egg yolks and walnuts together and season with salt and pepper.
- Roll out the dough. Place cams of the filling on the dough at a distance of 3 cm. Brush the gaps and edges with water or egg white. Place a second sheet of pastry on top, press down on the gaps and cut out the ravioli.
- Put in boiling salted water and cook on low heat for 3-4 minutes.
- Melt butter, sprinkle with coarsely chopped sage, season with salt and pepper. Briefly turn the ravioli in the butter, arrange and sprinkle with parmesan and serve decorated with a sage leaf each.
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