Nutty Cheese and Basil Ravioli

by Benjamin Christensen
(Naperville, IL, USA)

This recipe is one of the most delicious and easy raviolis my family prepares. It has so much flavor from the basil in the pasta, to the walnuts in the filling. The nuttiness of the cheese pairs amazingly with the toasty walnuts and creates a savory filling to die for. All of this is rounded together by a rich cream sauce with the warm flavors of shallots and garlic. I hope your family can enjoy this recipe as much as mine has.

INGREDIENTS

2 cups semolina flour (plus more for dusting)

2 tbsp. olive oil

1 egg

2 handfuls chopped basil

1 lb. walnuts

1 lb Parmesan cheese

1 additional egg

SAUCE:

2 garlic cloves

1 shallot

1 tbsp. olive oil

1 cup Pinot Grigio

1/2 c. heavy cream

PREPARATION:

In a food processor, bring together the semolina flour, olive oil, egg and 1 handful chopped basil. Pulse till a loose dough ball forms, and roll out onto a floured board.

Knead the pasta for about 10 minutes, adding more flour as necessary. Once the ball feels firm, wrap in plastic and store in the refrigerator for 30 minutes to let the batter hydrate.

In a clean food processor blend the cheese, walnuts and basil till a puree forms, pour into a bowl and set aside.

Once the pasta has rested run through a pasta roller till almost thin enough to see through.

Lay out sheets of 2 foot by 5 inch pieces of pasta, and place 1-1.5 tbsp. of the puree every 3 inches along the pasta sheet, whisk the egg into an egg wash and brush the edges. Top with an additional sheet of pasta, and seal tightly.

Cut the pasta with a pizza cutter, and boil in 4 quarts boiling salted water.

In a saute pan, add the olive oil for the sauce and chop the garlic and shallots. Saute the aromatics in the oil for 2-3 minutes, then add the pinot and the heavy cream. Once the pasta has boiled for 4-5 minutes, drain and add to the sauce.

Serve with an additional sprinkling of Parmesan cheese.