Spinach Ravioli with Walnut Sauce

By Rosanna Baggetta at Agriturismo I Cianelli in Liguria.
 

You might enjoy this recipe on our tour in Liguria and other regions!

Ingredients for the filling for 6 people:

• 1000 grams spinach (2.2 pounds)
• 1 Tbsp EVOO
• 1 onion, chopped
• 500 grams (18 ounces) fresh ricotta
• 2 Tbsp grated Parmigiano Reggiano (or similar such as Grana Padano)
• 1 sprig finely chopped marjoram
• 1 egg

Ingredients for the ravioli dough (shell): 

• 300 grams (2 and 1/3 cups) all-purpose flour
• 300 grams (2 and 1/3 cups) whole-wheat flour
• 3 eggs
• 150 grams (1 cup and 3 Tbsp) water
• 1 gallon water for boiling the ravioli
• 1 and 1/2 Tbsp salt for the boiling water

Ingredients for the walnut sauce: 

• 100 grams (4 ounces) walnuts
• half clove garlic
• 1/4 cup milk
• 1 Tbsp Parmigiano Reggiano
• salt to taste

Making the filling:

• Thoroughly wash and chop the spinach
• Cook in a tablespoon of EVOO along with the chopped up onion. Once cooked, allow the spinach and onion to cool
• Press/squeeze out the excess water and mix with ricotta, Parmigiano Reggiano, marjoram and egg

Making the dough (shell):

• Combine the flours and make a pile with a "crater" in the middle
• Beat the eggs and pour into the crater, gradually incorporating. Add water to reach an even concoction (not too wet, not too dry)
• Roll the dough (thinner is better but it’s up to you). Place a small mound (one tablespoon) of filling every two inches
• Cover with a second piece of dough and press to seal. Cut the dough to obtain squares of approximately 2×2-inch ravioli

Making the sauce:

• Blend the walnuts and garlic into a paste
• Cook two tablespoons of this paste in a pan with the milk
• Add Parmigiano Reggiano and salt to taste

Final preparation:

• Boil the water for the ravioli and then add salt
• Toss in the ravioli and watch carefully: in a few minutes, when they are floating, promptly drain them
• Sauté the ravioli for one minute with the walnut sauce
• Top with grated Parmigiano Reggiano 

Buon appetito!