Apple and walnut ravioli

Apple and walnut ravioli

Serves 6 , 40 minutes + refrigeration

  • olive oil 100ml
  • garlic cloves 5
  • chopped onions 80g
  • chopped thyme 20g
  • vegetable stock100ml
  • cream 250ml
  •  whlte wine 60mI salt and pepper to taste Parmesan cheese 100g,grated

flour 1kg salt 10g pepper 10g eggs 10


  • olive oil 50ml
  • garlic cloves 3,
  • finely chopped onion 50g
  • finely chopped apples 750g
  • finely chopped walnuts 150g
  • chopped thyme 20g salt and pepper to taste

To make the pasta dough, combine floun salt and pepper in a medium sized bowl. Make a well in the centre, add the eggs and make a stiff dough. Once it's mixed well, move it to a smooth surface and knead for 5-7 minutes. Cover with a wet cloth and refrigerate for 30 minutes.

In the meanwhile, make the filling. Pour olive oil into a hot pan; add in the chopped garlic and onion and saute for 3-4 minutes. Once they are light brown, add in the apple and cook for 10-15 minutes, till the apples start to caramelise. Throw in the walnuts, thyme and pepper Once the apples look cooked, add the seasoning and remove from fire. Transfer to a bowl and leave to cool.

To make the ravioli, using a pasta machine or a rolling pin, roll out the dough to your desired thickness (less than 1mm}. You’ll need 2 sheets to make the ravioli, one for the bottom and the other to cover it. Lay one pasta sheet onto a lightly floured surface. Add your filling on the sheet, leaving enough gaps in between to ensure a proper seal to the ravioli.

Once you've placed the filling, apply egg wash on the sides of each ravioli square to seal the two sheets. Lay the other sheet gently on the filling and match them evenly. Try and remove the air bubbles from each ravioli by gently pushing the top sheet onto the filling (trapped air gets the ravioli to burst while cooking). You can either cut them into squares. rounds or half moons as desired and refrigerate for at least 3-4 hours.

In a pot, boil some water for the ravioli and cook the ravioli in boiling water for 4-5 minutes. Once the ravioli is cooked it will rise to the surface. While the water boils, pour olive oil in a hot pan, add in the garlic and onions and sauté till golden brown. Add in the thyme and veg stock and cook for a further 2-3 minutes. Pour in cream and stir well. Now add the cooked ravioli to the cream mixture. Cook till the cream thickens a bit. Add inthe wine and cheese and then season it. Serve with a sprig of thyme.

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