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Ricotta and Walnut Ravioli with Arugula

Food Network Kitchen
  • 130 minutes
  • Serves 30

INGREDIENTS

2 cups

Baby arugula

3 cloves

Garlic

1

Lemon, Zest of

2

Egg yolks, large

1 tbsp

Lemon juice, fresh

1 1/4 cups

All-purpose flour

1

Kosher salt

1

Pepper, Freshly ground

1 1/2 tbsp

Olive oil

1 1/2 cups

Walnuts, toasted halves

1 stick

Butter, unsalted

1/2 cup

Parmesan, grated

3/4 cup

Ricotta