Ingredients FOR THE PASTA

Ingredients FOR THE FILLING AND SEASONING

• 25 g shelled walnuts
• 25 g dried bread and smoothie
• 1 teaspoon of brown sugar
• dried herb mix (rosemary, bay leaf, mint, sage)
• fresh wild herbs (cress, rocket, lemon balm, mint, sclopit or parsley, fennel)
• butter
• smoked ricotta

FOR PASTA
Knead flour with 120 g of water and a pinch of salt until the mixture is homogeneous and smooth.

FOR THE STUFFING
Jump fry the walnuts in a frothy knob of butter together with the bread and sugar.
Blend all in a mixer then add the mix of dried herbs and fresh field herbs.

TO PREPARE RAVIOLI
Roll out the dough with a pasta machine or with a rolling pin into very thin sheets (1-2 mm).
Arrange fill the pastry into small piles 5-6 cm apart, cover with the pastry itself and cut out the ravioli with a pastry wheel.
Cook them in boiling salted water. Meanwhile, heat a knob of butter in a large pan. Drain the ravioli and stir in the melted butter.
Complete them with grated smoked ricotta.

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