Veal Ravioli with Walnut Sauce

Veal Ravioli Filling

• 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

Walnut Sauce for Pasta

• 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 milk
• 1/4 cup nocino (a walnut liquor) or white wine
• 3 tablespoons parmesan, grated
• sage leaves for garnish

1. Cook veal, pork and onions; use the back of a spoon or a spatula to break up the chunks.
2. Add milk, cheese and sage and simmer for 10 minutes. Put in a food processor and blend until almost smooth.
3. When cool, add the egg yolk.
4. Spread the sheet pasta on a cutting board and cut into large ravioli squares. (about 3 x 3)
5. Stuff each ravioli with about a teaspoon of the filling.
6. Liberally brush the pasta edges with egg wash and pinch the sides together to form a strong seal.
7. Gently slide the ravioli into gently boiling salted water and cook for a few minutes.
8. Walnut Sauce: Put the bread in a bowl with the olive oil, cream, milk, and nocino and let soak for a few minutes.
9. Put the bread mixture into a food processor or blender with the walnuts, garlic and parmesan.
10. Process until smooth. Add salt and pepper to taste.
11. While the pasta is cooking, heat the walnut sauce.
12. 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.