Wild Greens-Filled Ravioli With Walnut Sauce
This delectable recipe combines tender mixed bitter greens with creamy ricotta filling, enveloped in delicate homemade pasta sheets. It’s all brought together with a rich walnut sauce, creating a dish that is both comforting and elegant. Garnished with basil sprigs and walnuts, this dish is a delightful treat for your taste buds. Enjoy a taste of freshness and indulgence in every bite.
— Constant Cookbook
Ingredients
- 4 cups mixed young bitter greens, trimmed
- 4 green onions, including tender green
- portions, thinly sliced
- 5 or 6 celery leaves, chopped
- 12 fresh basil leaves, coarsely chopped, plus 4
- to 6 sprigs for garnish
- Leaves from 5 fresh marjoram sprigs, coarsely
- chopped, plus minced leaves from 2 or 3
- sprigs
- 1 cup ricotta cheese
- 1 egg yolk
- Pinch of freshly grated nutmeg
- 2 Tbs. plus 1/2 cup grated pecorino romano
- cheese
- Salt and freshly ground pepper, to taste
- 1 cup walnuts, plus chopped walnuts for garnish
- 1 garlic clove
- 1/3 cup extra-virgin olive oil, plus more for
- drizzling
- 1/2 cup heavy cream
- 1 lb. fresh pasta sheets (see related recipe at left)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the greens and cook for about 2 minutes. Using a skimmer, transfer the greens to a colander, reserving the cooking water. Run cold water over them to stop the cooking and to preserve their bright color. Drain and squeeze out excess water.
- Chop the greens well and place them in a bowl. Add the green onions, celery leaves, basil, chopped marjoram, ricotta, egg yolk, nutmeg and the 2 Tbs. pecorino. Season with salt and pepper and mix well.
- In a blender or food processor, combine the 1 cup walnuts and the garlic and chop coarsely. Add the 1/3 cup olive oil, minced marjoram, cream and salt and process to a coarse paste. (The sauce should not be too smooth.) Put in a small bowl, add the 1/2 cup pecorino and mix well. Set aside.
- Using the pasta sheets and the wild greens mixture, prepare the ravioli (see tip on Making Ravioli; click on the link at left). Lay them out on floured baking sheets.Return the greens-cooking water to a boil, add the ravioli and cook until tender, 30 seconds to 3 minutes, depending on the freshness of the pasta. (Unless you have a huge pot, you will probably need to cook the ravioli in 2 batches.) Using a skimmer, transfer to paper towels to drain briefly, then put the ravioli in a warmed large, shallow bowl. (Drizzle the first batch with a little olive oil so they do not stick together.) Reserve about 1/2 cup of the pasta-cooking water.
- Pour the walnut sauce over the ravioli, add about 2 Tbs. of the cooking water and toss gently to distribute the sauce, adding more water as needed. Garnish with basil sprigs and walnuts and serve. Serves 4.
Yield
Serves 4.
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