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  • New Zealand Woman’s Weekly

    Spring PASTA

    Oct 31, 2021 4 minutes

    Herbed ricotta ravioli with walnut pesto sauce

    SERVES 4 PREP + COOK TIME 40 MINS

    200g pasta flour or tipo 00 flour (see note)
    ½ tsp salt
    2 eggs
    ½ cup (55g) semolina flour

    RICOTTA FILLING

    1 cup (250g) full-fat ricotta
    ¼ cup (20g) finely grated Parmesan
    \
    1 tbsp finely chopped chives
    2 tbsp finely chopped parsley

    WALNUT PESTO

    ¼ cup (50g) finely grated Parmesan
    1 cup (50g) firmly packed basil leaves
    ½ cup (80g) walnuts, toasted 2 garlic cloves
    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.

    2 Transfer dough to a lightly floured clean surface and dust with a little of the

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