Ingredients

The following ingredients have 3 Servings
  • 8 ounces ground veal
  • 8 ounces ground pork
  • 1/2 cup onions, small dice
  • 3 tablespoons parmesan, grated
  • 2 tablespoons fresh sage, minced
  • 1/2 cup milk
  • 1 egg yolk
  • sheets of egg pasta, homemade or store bought
  • egg, beaten for sealing ravioli with paint brush
  • 8 ounces walnut pieces
  • 1 piece white sour dough bread (for thickening)
  • 2 garlic cloves, minced
  • 1/2 cup olive oil
  • 1/2 cup cream
  • 1/2 cup cup milk
  • 1/4 cup nocino (a walnut liquor) or white wine
  • 3 tablespoons parmesan, grated
  • sage leaves for garnish

Instruction

  • Cook veal, pork and onions; use the back of a spoon or a spatula to break up the chunks.
  • Add milk, cheese and sage and simmer for 10 minutes. Put in a food processor and blend until almost smooth.
  • When cool, add the egg yolk.
  • Spread the sheet pasta on a cutting board and cut into large ravioli squares. (about 3 x 3)
  • Stuff each ravioli with about a teaspoon of the filling.
  • Liberally brush the pasta edges with egg wash and pinch the sides together to form a strong seal.
  • Gently slide the ravioli into gently boiling salted water and cook for a few minutes.
  • Walnut Sauce: Put the bread in a bowl with the olive oil, cream, milk, and nocino and let soak for a few minutes.
  • Put the bread mixture into a food processor or blender with the walnuts, garlic and parmesan.
  • Process until smooth. Add salt and pepper to taste.
  • While the pasta is cooking, heat the walnut sauce.
  • Use a slotted spoon to lift the ravioli from the water . Spoon enough sauce to coat the pasta. Serve extra sauce with the pasta and extra parmesan cheese.