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
makes 3 cups
Veal Ravioli Filling
onions, small dice
fresh sage, minced
sheets of egg pasta, homemade or store bought
egg, beaten for sealing ravioli with paint brush
Walnut Sauce for Pasta
piece white sour dough bread (for thickening)
garlic cloves, minced
nocino (a walnut liquor) or white wine
sage leaves for garnish
In This Recipe
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.