Ricotta and Oregano Ravioli with Walnut Butter

Name: Ricotta and Oregano Ravioli with Walnut Butter
Yield: Serves 4
Cuisine: American
Ingredients: 60 g (2 oz) butter; ½-1 teaspoon finely chopped oregano leaves; 340 g (12 oz) ricotta cheese; 1 egg; ¼ teaspoon salt; 1 size-2 egg; 1 egg yolk; 2 teaspoons olive oil; 120-140 g (4-5 oz) plain unbleached flour; 60 g (2 oz) walnut halves or pieces; salt and freshly milled black pepper; salt and freshly milled black pepper; 60 g (2 oz) walnut halves or pieces; 30-55 g (1-2 oz) Parmesan cheese, freshly grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

Eating in San Francisco is invariably a treat. This pasta dish is derived from a fine meal at the Postrio restaurant near Union Square.

Ingredients

Pasta Dough

120-140 g (4-5 oz) plain unbleached flour
¼ teaspoon salt<

Americas
United States
San Francisco
Union Square
Pasta
Vegetarian

Method

Sift 120g (4oz) of the flour and the salt into a wide, shallow bowl and add the egg beaten with the egg yolk and the olive oil. Mix well, adding just a little extra flour, if necessary, until you have a smooth dough. Shape into a ball and knead on a floured surface for 3-5 minutes until the dough is elastic. Wrap the dough in plastic film and refrigerate for 30 minutes-1 hour.

To make t