ravioli with walnut and robiola pesto

ravioli al pesto di noci e robiola

for 6

Rich Egg Pasta (see here)

Tipo ‘00’ pasta flour for dusting

Maldon salt and freshly ground black pepper

1 tablespoon olive oil

Sage Butter (see here)

120 g Parmesan, freshly grated

walnut pesto

250 g fresh walnuts, shelled weight, grated

60 g unsalted butter

1 garlic clove, peeled and finely chopped

3 tablespoons chopped fresh marjoram leaves

½ nutmeg, freshly grated

600 g Robiola (a soft, fresh, melting cheese)

4 large, organic free-range egg yolks

2 tablespoons freshly grated Parmesan

For the filling, melt the butter in a frying pan, add the walnuts and garlic and push around just to colour the garlic and soften the walnuts. Add the marjoram, salt, pepper and nutmeg. Remove from the heat and leave to cool. Combine the mixture with the cheese, egg yolks and Parmesan.

Dust the work surface with flour. Roll the dough out as thin as you can into a long sheet. Spread three-quarters of the fairly wet walnut mixture, rather like butter, over the sheet lengthwise. Fold the sheet over to enclose the layer. Cut using a pasta cutter with a zig-zag wheel, which seals the two layers as it cuts, into ravioli 5 cm square. The ravioli will be very flat. Cook in batches in a saucepan of boiling salted water to which you have added the olive oil. Drain, keeping a little cooking water.

Stir 2 tablespoons of the hot cooking water into the remaining filling – you should have about 200 g. Place in a hot serving dish, add the ravioli and cover with the hot sage butter and remaining Parmesan.