Mezzelune Ravioli with Ricotta, Speck, and Walnuts

Name: Mezzelune Ravioli with Ricotta, Speck, and Walnuts
Total time: 3600 s
Yield: Serves 5 servings
Ingredients: 4 cups all-purpose flour (about 500 grams); 5 large eggs; 2 cups ricotta cheese, preferably day-old (about 500 grams); 5 oz speck, diced (about 150 grams); 2.5 oz walnuts, chopped (about 70 grams)

Chiara Di Vaio @cook_27048935

Mezzelune Ravioli with Ricotta, Speck, and Walnuts

Chiara Di Vaio @cook_27048935

Saved

Ingredients

1 hour

Serves 5 servings

4 cupsall-purpose flour (about 500 grams)
5large eggs
2 cupsricotta cheese, preferably day-old (about 500 grams)
5 ozspeck, diced (about 150 grams)
2.5 ozwalnuts, chopped (about 70 grams)

Saved

Steps

1 hour

1

To make the fresh pasta: Place 4 cups of flour (500 grams) on your work surface and make a well in the center. Crack the eggs into the well. (Tip: Beat the eggs well before adding them to the flour.) Knead until a smooth dough forms.
2

Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.
3

After 1 hour, roll out the dough and cut out round discs.
4

FOR THE FILLING: In a bowl, combine the chopped walnuts, ricotta, and speck cut into small pieces.
5

Place about 1 1/2 teaspoons of filling in the center of each pasta disc. Fold and seal each one as you like.
6

Cook the ravioli in a large pot of boiling water for about 2 minutes. Serve with your favorite sauce. (A classic alternative is butter and sage.)