For the Beschiamel
Heat a little butter in a pan.
Wisk in 1-
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-
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.
