Authentic home cooking from Italy, with US measurements. 
Whole Wheat Ravioli with Walnuts and Ricotta Filling
I used high-fiber flour and added finely ground walnuts, which give the pasta a fragrant aroma and a unique touch.
Whole Wheat Ravioli with Walnuts and Ricotta Filling
I used high-fiber flour and added finely ground walnuts, which give the pasta a fragrant aroma and a unique touch.
Open in Cookpad AppSteps
- 1
Sift the flours onto a work surface.
- 2
Blend the walnuts and add them to the flours.
- 3
Gradually add water and salt, then start kneading the dough. Add more flour or water as needed to form a smooth ball.
- 4
Let the dough rest in the refrigerator for about 30 minutes.
- 5
Take the dough out, lightly flour your work surface, and roll the dough out thinly with a rolling pin or, even better, with a pasta machine.
- 6
In a bowl, mix the ricotta, salt, Parmesan, and lemon zest.
- 7
Transfer the filling to a piping bag. Cut the pasta sheet into your preferred shapes—I made squares—and fill with the ricotta mixture.
- 8
Cover with another sheet of pasta and seal the edges, lightly moistening them to help them stick.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
Mom’s Special Dudhi Kadhi – Light & Comforting Gujarati Delight
-
-
-
-
-
-
-
-
-
-
-
Apple fennel compote with Oreo ice-cream
-
-
-
-
-
-
Bhindi Gosht Salan / Mutton Okra Curry
-
Homemade Nachos (with Corn flour/ Makai Ka Atta)
-
