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  • The Australian Women’s Weekly Food

    Spring pasta

    Sep 01, 2019 5 minutes
    PHOTOGRAPHY JOHN PAUL URIZAR STYLING MICHELE CRANSTON

    HERBED RICOTTA RAVIOLI WITH WALNUT PESTO SAUCE

    PREP + COOK TIME 40 MINUTES (+ RESTING) SERVES 4

    200g pasta flour or tipo 00 flour
    ½ teaspoon salt
    2 eggs
    ⅓ cup (55g) semolina flour

    RICOTTA FILLING

    1 cup (250g) full–fat ricotta
    ¼ cup (20g) finely grated parmesan
    1 tablespoon finely chopped chives
    2 tablespoons finely chopped parsley

    WALNUT PESTO

    ⅔ cup (50g) finely grated parmesan
    1 cup (50g) firmly packed basil leaves
    ⅔ cup (80g) walnuts, toasted
    2 cloves garlic
    ½ cup (125ml) extra virgin olive oil

    1 Place flour and salt in a food processor. Add eggs and process until mixture begins to come together.

    Transfer dough to a lightly floured clean surface and dust with a little of the semolina flour. Knead until dough is smooth. Divide dough into 4 equal portions and wrap in plastic wrap. Rest for 30 minutes.

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