Speck and walnut ravioli

The speck and nuts ravioli is a delicious dish that combines the savory taste of speck with the crunchy texture of nuts. Here’s how to prepare them:

Ingredients

• For the egg pasta:
  • 300 g of type 00 flour
  • 3 large eggs
• For the filling:
  • 150 g of ricotta
  • 100 g of speck, cut into small dices
  • 50 g of chopped walnuts
  • Salt and pepper to taste
  • Grated Parmesan cheese, as desired
• To season:
  • Butter to taste
  • Some sage leaves
  • Chopped walnuts for garnish
  • Grated Parmesan cheese

Preparation

1. Start with the egg pasta: place the flour in a mound on a work surface, break the eggs into the center and start kneading until the dough is smooth and elastic. Wrap the dough in cling film and let it rest for about 30 minutes.

2. In the meantime, prepare the filling by mixing in a bowl the ricotta with the speck, chopped walnuts, salt, pepper, and Parmesan to taste until you have a homogeneous mixture.

3. Roll out the egg pasta with a rolling pin or pasta machine, getting thin sheets.

4. Place small amounts of filling on the sheet at regular intervals. Cover with another sheet of pasta and press around the filling to seal the ravioli, eliminating air. Cut out the ravioli with a serrated wheel or a cutter.

5. Boil a pot of salted water and cook the ravioli for a few minutes, until they float to the surface.

6. Meanwhile, melt the butter with the sage in a frying pan.

7. Drain the ravioli and gently transfer them to the pan with the butter and sage, tossing them for a minute.

8. Serve the ravioli hot, sprinkled with chopped walnuts and grated Parmesan cheese to taste.

Curiosity

Speck is a typical product from South Tyrol, characterized by a light smoking and a spiced flavor. You can vary the filling by replacing speck with raw or smoked ham according to your taste. The combination with ricotta and walnuts creates a balance between rustic and delicate flavors perfect for a dish that tastes of mountains and tradition.