How To Make Pecorino Ravioli with Walnuts and Marjoram
This pecorino ravioli comes with cheese-filled wonton wrappers served with browned butter, walnuts, and marjoram for a simple, wonderful dinner.
- ½lbyoung Pecorino cheese
- ½cupheavy cream
- salt and freshly ground pepper
- 48wonton wrappers
- 6tbspunsalted butter
- 2tbspmarjoram leaves
Preheat the oven to 350 degrees F.
Put the walnuts on a pie plate and bake for about 5 minutes, until lightly toasted and fragrant. Let cool, then coarsely chop.
Bring a large pot of salted water to a gentle simmer. In a medium bowl, stir together the cheese and heavy cream and season lightly with salt and pepper.
On a work surface, lay out 4 wonton wrappers and moisten the edges with water. Place 2 teaspoons of the cheese filling in the center of each wrapper.
Top with 4 more wrappers, press to remove any air pockets, and then press well around the edges to seal.
Transfer to a lightly floured baking sheet and cover lightly with plastic wrap. Repeat with the remaining wrappers and filling.
In a medium skillet, cook the butter over moderate heat for about 5 minutes until it just starts to brown. Remove from the heat.
Add the ravioli to the simmering water and cook for about 2 minutes until just tender. Remove from the heat. With a slotted spoon, carefully transfer the ravioli to a large platter and blot dry with paper towels.
Reheat the butter, letting it boil over moderately high heat until richly browned. Add the marjoram leaves and let wilt for about 5 seconds.
Pour the browned butter over the ravioli, sprinkle with the toasted walnuts, and serve right away.
Make-Ahead: The assembled ravioli can be covered with plastic wrap and refrigerated for up to 4 hours.
- Calories: 1603.15kcal
- Fat: 49.92g
- Saturated Fat: 28.58g
- Trans Fat: 0.70g
- Monounsaturated Fat: 12.94g
- Polyunsaturated Fat: 4.14g
- Carbohydrates: 226.80g
- Fiber: 7.68g
- Sugar: 1.32g
- Protein: 56.83g
- Cholesterol: 180.08mg
- Sodium: 3023.59mg
- Calcium: 832.41mg
- Potassium: 426.98mg
- Iron: 14.22mg
- Vitamin A: 341.59µg
- Vitamin C: 0.63mg
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