Speck and Walnut Ravioli

Speck and walnut ravioli are a delicious dish that combines the savoriness of speck with the crunchy texture of walnuts. Here’s how to prepare them:

Ingredients

• For the egg pasta:
  • 300 g of 00 flour
  • 3 large eggs
• For the filling:
  • 150 g of ricotta
  • 100 g of speck cut into small cubes
  • 50 g of chopped walnuts
  • Salt and pepper to taste
  • grated Parmesan, to taste
• For the dressing:
  • Butter to taste
  • A few sage leaves
  • Chopped walnuts for garnish
  • grated Parmesan

Preparation

1. Start with the egg pasta: arrange the flour in a mound on a work surface, break the eggs in the center and start kneading until you obtain a homogeneous and elastic dough. Wrap the pasta in plastic wrap and let it rest for about 30 minutes.

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

3. Roll out the egg pasta with a rolling pin or pasta machine, obtaining 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, removing the air. Cut out the ravioli with a serrated wheel or a cutter.

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

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

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, sprinkling them with chopped walnuts and grated Parmesan to taste.

Trivia

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