Ravioli, with blue cheese & walnuts!

Last time, when I made pasta, I said that next time I would make it another color. But for these ravioli, I think the plain color is the best.

I used 250 g pasta flour & 3 eggs. Careful with the eggs, maybe you don't need it all.
Normally it is 100=1 egg, but it shouldn't be too dry.

My tip is, before I begin to mix the eggs into the flour, I oil my hands with olive oil. That way my dry hands don't steal any of the moisture. That tip is good for kneading anything.

All the ingredients needed

Pasta dough, rolled out thin.

100g blue cheese
50g chopped walnuts
1 egg
1/4tsp grated nutmeg
1/4 black pepper, freshly grounded

Mix together all the ingredients to the filling.
If you want to make this as a starter, you can use the centre cheese, very blue cheese. If you will have it as a main course, use some of the outer cheese, which is whiter. I find if it is too blue, it can get too much after a while.
It sound like a lot of nutmeg, but really, you will only taste a hint of it.

The mixture doesn't look that delicious when ready. Use a glove to mix it, unless you would like your fingers to smell of blue cheese the rest of the day...

 

Place a small teaspool of mixture every 4 cm on the rolled out pasta dough. Around each mixture, brush water. Then place another pasta on top, dust with a little of flour. Press around each mixture, make sure no air is inside, that can ruin them when boiling.
Allow the ravioli to dry for an hour, then boil the ravioli over slow fire in lots of water. Mine took about 5-6 min.

I wanted something not too powering with the ravioli.
I made a classic white sauce, with parmesan, uhmm.
Easy, 14g butter, 14 g flour, 300 ml milk, or add until it has the thickness you want.
Add white pepper to taste, add the parmesan, then add salt. Careful, cause the parmesan is salty.

I got 2 thumbs up for this one :-)