skip to Main Content


Serves 8


for the pasta dough

300 g flour type “00”

3 eggs

for the stuffing

250 g ricotta

150 g walnuts 

150 g Parmigiano


salt and pepper

for the sauce

60 g butter

2 garlic cloves

60 g walnuts

300 ml cream (fløte)

50 g Parmigiano



  •  Prepare the egg pasta dough by mixing flour and eggs. Start with all the eggs and less flour and gradually add more until the dough is only slightly sticky. Knead the dough well, at least 5 minutes but preferably 10 minutes. Wrap the pasta dough in plastic film and leave to rest in the fridge for at least 30 minutes.


  • In a medium bowl, mix the ricotta, very finely chopped walnuts, and grated Parmigiano until combined. Add a pinch of freshly ground nutmeg, and season with salt and pepper, to taste. Mix again and set aside.
  • Using a pasta machine, roll out thin strips of dough of about 8cm width. Place small amount of filling on each strip spacing them evenly. 
  • Fold the strip and press the dough around the filling, then cut out the ravioli using a pasta cutter. Sprinkle some trays with flour and lay the ravioli on them.
  • For the sauce: heat the butter in a saucepan over medium low heat. Add crushed garlic and cook for 1 minute or until it is golden. Add finely chopped walnuts and fry for another 2-3 min. Add the cream and mix well. Bring the mixture to a simmer and then reduce the heat to low. Allow sauce to simmer gently until slightly thickened, but still liquid, about 8 minutes. Mix in Parmigiano and season to taste with freshly ground black pepper.
  • Boil the ravioli in salted water (2 min), drain them “al dente” and toss them with the sauce in a frying pan. Sprinkle with Parmigiano and serve immediately.



This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top