I have been craving a ravioli and sauce without tomatoes. The perfect ravioli like this is one that is served at Madeo, a Beverly Hills restaurant where I had lunch a few years ago, This is not pretending to be that ravioli…it was too long ago and I didn’t keep notes…or storm her kitchen! When I went looking for a walnut sauce, all I could find was Nigella Lawson’s or bloggers who had lifted her recipe, so I made up my own, which is richer and I added a little of my own homemade Nocino in it.
8 ounces walnut pieces 1 slice of white sourdough bread (for thickening) 2 garlic cloves, minced 1/2 cup olive oil 1/2 cup cream 1/2 cup milk 1/4 cup Nocino (a walnut liquor) or sweet vermouth 3 tablespoons parmesan, grated
1. Put the bread in a bowl with the olive oil, cream , milk, and Nocino and let soak for a few minutes. 2. Put the bread mixture into a food processor or blender with the walnuts, garlic and parmesan and process until smooth. Add salt and pepper to taste.
8 ounces ground veal 4 ounces ground pork 1/2 cup onions, small dice 3 tablespoons parmesan, grated 2 tablespoons fresh sage, minced 1/2 cup milk 1 teaspoon flour 1 egg yolk sheets of egg pasta, homemade or store bought egg, beaten for sealing ravioli with a paint brush
1. Cook veal, pork and onions; use the back of a spoon or a spatula to break up the chunks. Scrape into a food processor and pulse until almost smooth. Add back to pan. 2. Add milk, cheese and sage and simmer for 10 minutes. 3. When cool, add the egg yolk. 4. Spread the sheet pasta on a cutting board and cut into ravioli squares. 5. Stuff each ravioli with about a teaspoon of the filling. 6. Liberally brush the pasta with egg wash and pinch the sides together to form a strong seal. 7. Gently slide the ravioli into gently boiling salted water and cook for a few minutes. 8. Using a slotted spoon, remove and plate and cover with Walnut Sauce.