Make Ahead

Veal Ravioli with Walnut Sauce

by:
April  7, 2011
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Veal Ravioli with Walnut Sauce
  • Prep time 1 hour
  • Cook time 1 hour
  • Serves makes 3 cups
Author Notes

I had a craving for a ravioli and sauce that is served at Madeo, a Beverly Hills restaurant. This is not pretending to be that ravioli...it was too long ago and I didn't keep notes or storm her kitchen! When I went looking for a walnut sauce, all I could find was Nigella Lawson's or blogger who had lifted her recipe, so I made up my own. It is richer and has a little of my own nocino in it. —dymnyno

What You'll Need
Ingredients
  • 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 cup milk
  • 1/4 cup nocino (a walnut liquor) or white wine
  • 3 tablespoons parmesan, grated
  • sage leaves for garnish
Directions
  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.
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1 Review

dymnyno
dymnyno April 8, 2011
My nocino recipe is in the food52 recipes. You can buy Nocino in liquor stores , but homemade is not as sweet because you can control the added sugar. If you don't want to buy Nocino or make it, a little wine can be substituted.