For the Beschiamel


Heat a little butter in a pan.

Wisk in 1-2 tbsp of flour

Once the flour cooks, Slowly

wisk in room temp milk.

whisking constantly to make

sure the flour doesn't lump.

Add enough milk so that the

mixture is thick enough to

cling to the back of a wooden spoon.

Season with a little grated

nutmeg and salt.


For The Lemon Pasta

250 grams flour

Pinch of salt

2 eggs

A little olive oil

the zest of 1 lemon pounded to a paste



For The Walnut Brown Butter

1/4 cup butter

a few peices of shaved lemon zest

a handful of crushed walnuts


For The Filling

Mix all of the ingredients together in a bowl


For The Pasta

Mix together the flour and salt. Make a well in the center  & add in the eggs.

Mix them into the flour with a fork or your fingers. Knead till smooth.

Cover with a little olive oil and a damp cloth and let rest for 20 minutes.

Using a pasta maker, start on the largest setting and roll the pasta through 10-15 times

until it is very smooth. Then take it through each additional setting once, till it is all rolled out.





Assemble the Ravioli

Lay out a sheet of pasta. In small intervals, place 1 tsp of filling on the pasta.

Brush the uncovered part of the pasta with a little water. Lay another sheet of pasta on top of this

and press it down to the unfilled parts of the first sheet. Use a ravioli press or knife  

to cut out the raviolis. If using a knife dip a fork in flour and

press it into the edges of each ravioli to seal.

In a pot of boiling salted water cook the ravioli for 2 minutes.



To finish Ravioli

While the ravioli are cooking, heat the butter in a pan. Add in the shaved lemon zest. Cook till the butter

has just started to brown. Add in the walnuts and cook for another minute.  Drain the ravioli onto each serving

plate and top with a little of the walnut butter. Grate a little parmasean on top and serve.