Looking for a delicious Italian dish to impress your guests? This pecorino ravioli with walnuts and marjoram recipe brings the authentic flavors of Italy right to your kitchen. The combination of creamy pecorino cheese, fragrant marjoram leaves, and nutty toasted walnuts will tantalize your taste buds and leave you craving for more.
The key ingredients for this recipe are young pecorino cheese and marjoram leaves. Pecorino is an Italian cheese made from sheep's milk. It's known for its rich, creamy texture and slightly tangy flavor. You can usually find it in the cheese section of your local supermarket. Marjoram is a herb similar to oregano but has a more delicate and sweeter flavor. If you can't find fresh marjoram, dried marjoram is a suitable substitute.
Ingredients for Pecorino Ravioli with Walnuts and Marjoram
Walnuts: These nuts add a crunchy texture and a slightly bitter flavor to balance the rich, creamy pecorino.
Pecorino cheese: A young pecorino cheese is used for its creamy texture and slight tangy flavor.
Heavy cream: Combined with pecorino, it forms the rich, velvety filling for the ravioli.
Wonton wrappers: These are used as a quick and easy substitute for homemade pasta dough.
Butter: Used to make a browned butter sauce, it adds a rich, nutty flavor.
Marjoram leaves: These add a sweet, slightly citrusy flavor that complements the other ingredients beautifully.
One reader, Jocelyne Bermudez says:
This pecorino ravioli with walnuts and marjoram recipe is a game-changer! The combination of flavors is simply divine. The creamy pecorino filling paired with the crunch of toasted walnuts and the fragrant marjoram is a match made in heaven. It's a must-try for any pasta lover!
Techniques Required for Making Pecorino Ravioli with Walnuts and Marjoram
How to toast walnuts: Place the walnuts in a pie plate and bake at 350°F for about 5 minutes until lightly toasted and fragrant. Let them cool, then coarsely chop.
How to assemble ravioli: Lay out 4 wonton wrappers on a work surface, 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. Repeat with the remaining wrappers and filling.
How to cook ravioli: Add the ravioli to simmering water and cook until just tender, about 2 minutes. Then, carefully transfer the ravioli to a large platter and blot dry with paper towels.
How to brown butter: Cook the butter over moderate heat until it just starts to brown, about 5 minutes. Remove from the heat, then reheat the butter, letting it boil over moderately high heat until richly browned.
How to serve: Pour the browned butter over the ravioli, sprinkle with the toasted walnuts, add the marjoram leaves, and serve right away.
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.
Serves:
Ingredients
- ¾cupwalnuts
- ½lbyoung Pecorino cheese
- ½cupheavy cream
- salt and freshly ground pepper
- 48wonton wrappers
- 6tbspunsalted butter
- 2tbspmarjoram leaves
Instructions
-
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.
Nutrition
- 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
Expert Tip for Perfecting Pecorino Ravioli with Walnuts and Marjoram
To ensure your ravioli has a perfect texture, it's crucial to press out as much air as possible when sealing the wonton wrappers. Trapped air can cause the ravioli to burst during cooking, losing the delicious pecorino and cream filling. Also, when browning the butter, keep a close eye on it as it can burn quickly. The moment it turns a rich brown color and gives off a nutty aroma, it's ready. This will give your dish a deeper, more complex flavor.
Time-Saving Tips for Preparing This Ravioli Recipe
Prep ahead: Make the cheese filling and toast the walnuts a day in advance to save time on the day of cooking.
Use store-bought wrappers: Opt for store-bought wonton wrappers instead of making them from scratch to cut down on prep time.
Freeze for later: Double the recipe and freeze the extra ravioli for a quick and convenient meal in the future.
Organize your workspace: Set up a well-organized workspace with all the ingredients and tools you need to streamline the cooking process.
Multi-task: While the ravioli are cooking, prepare the browned butter and garnishes to maximize efficiency in the kitchen.
Substitute Ingredients For Pecorino Ravioli with Walnuts and Marjoram Recipe
walnuts - Substitute with almonds: Almonds can provide a similar nutty flavor and crunch to the dish, while also offering a slightly different texture and taste.
young pecorino cheese - Substitute with parmesan cheese: Parmesan cheese can be used as a substitute for pecorino, as it offers a similar sharp and salty flavor that complements the dish.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream, adding a rich and creamy texture to the dish.
wonton wrappers - Substitute with fresh pasta sheets: Fresh pasta sheets can be used as a substitute for wonton wrappers, providing a similar thin and delicate texture for the ravioli.
unsalted butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter, adding a rich and smooth flavor to the dish.
marjoram leaves - Substitute with oregano leaves: Oregano leaves can be used as a substitute for marjoram, offering a similar earthy and slightly sweet flavor to the dish.
Plating Ideas for Pecorino Ravioli with Walnuts and Marjoram
Elevate the ravioli: Arrange the ravioli on a pristine white plate, ensuring they are neatly aligned and not overcrowded. The presentation should exude elegance and sophistication.
Garnish with marjoram leaves: Carefully place a few fresh marjoram leaves on top of the ravioli, adding a pop of vibrant green color and a hint of aromatic freshness to the dish.
Sprinkle with toasted walnuts: Generously sprinkle the toasted walnuts over the ravioli, ensuring they are evenly distributed to provide a delightful crunch and nutty flavor in every bite.
Drizzle with browned butter: With a steady hand, drizzle the rich, browned butter over the ravioli, creating an artful and appetizing pattern on the plate.
Use minimalistic plating: Embrace a minimalist approach, allowing the vibrant colors and textures of the dish to take center stage without overwhelming the visual presentation.
Incorporate negative space: Utilize negative space on the plate to create a visually striking presentation, allowing the ravioli to be the focal point while maintaining a clean and sophisticated aesthetic.
Consider plate shape and size: Choose a plate that complements the dish, ensuring that the shape and size enhance the visual appeal and overall presentation of the pecorino ravioli with walnuts and marjoram.
Essential Kitchen Tools for Making Homemade Ravioli
- oven: You will need an oven to preheat to 350°F and to toast the walnuts.
- pie plate: Use a pie plate to toast the walnuts in the oven.
- medium bowl: A medium bowl is used to mix the cheese and heavy cream together and season with salt and pepper.
- work surface: This is where you will assemble the ravioli by laying out the wonton wrappers and filling them.
- baking sheet: Use a baking sheet to transfer and store the assembled ravioli before cooking.
- skillet: A medium skillet is used to cook the butter until it browns and to prepare the browned butter sauce.
- slotted spoon: Use a slotted spoon to carefully transfer the cooked ravioli to a platter.
- paper towels: Blot the cooked ravioli dry with paper towels before serving.
Storing and Freezing Homemade Ravioli
To store the pecorino ravioli in the refrigerator, place them in an airtight container or wrap them tightly with plastic wrap. They will keep for up to 3 days in the fridge.
If you want to freeze the ravioli, lay them out on a baking sheet lined with parchment paper, making sure they are not touching each other. Place the baking sheet in the freezer for about an hour, or until the ravioli are frozen solid.
Once frozen, transfer the ravioli to a freezer-safe container or a resealable plastic bag. Label the container or bag with the date and contents, and store in the freezer for up to 2 months.
When you're ready to cook the frozen ravioli, do not thaw them. Instead, cook them directly from the freezer in a pot of boiling, salted water. They may take an extra minute or two to cook compared to fresh ravioli.
To reheat leftover cooked ravioli, place them in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat them in a skillet with a little bit of butter or olive oil over medium heat until warmed through.
If you have leftover browned butter sauce, store it separately from the ravioli in an airtight container in the refrigerator. It will solidify when chilled, but can be reheated in the microwave or on the stovetop until melted and warm.
How To Reheat Leftover Ravioli
Preheat your oven to 350°F (175°C). Place the leftover ravioli on a baking sheet lined with parchment paper or aluminum foil. Brush the ravioli lightly with some olive oil or melted butter to prevent them from drying out. Cover the baking sheet with foil and bake for about 10-15 minutes, or until the ravioli are heated through.
For a crispy texture, you can also reheat the ravioli in a skillet. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add the ravioli in a single layer and cook for 2-3 minutes on each side, or until they are golden brown and crispy.
If you have leftover browned butter and marjoram sauce, reheat it gently in a small saucepan over low heat. If the sauce has thickened, you can add a splash of heavy cream or pasta water to thin it out.
To reheat the toasted walnuts, place them in a dry skillet over medium-low heat and toast for 2-3 minutes, stirring frequently, until they are fragrant and lightly toasted.
Once the ravioli and sauce are heated through, transfer the ravioli to a serving plate and drizzle the warm sauce over the top. Sprinkle with the reheated toasted walnuts and some freshly grated pecorino cheese, if desired.
Alternatively, you can reheat the ravioli in the microwave. Place the ravioli in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat them, as they can become rubbery.
Interesting Trivia About Pecorino Ravioli
Pecorino ravioli with walnuts and marjoram is a classic Italian dish that originated in the region of Tuscany. It is a popular choice for special occasions and gatherings due to its rich and indulgent flavors. The combination of pecorino cheese, walnuts, and marjoram creates a unique and delicious filling for the ravioli. This dish is a perfect representation of the traditional Italian cuisine, which often emphasizes the use of fresh and high-quality ingredients. The use of pecorino cheese in this recipe adds a distinct and savory flavor that pairs perfectly with the earthy walnuts and aromatic marjoram.
Is Making Homemade Ravioli Cost-Effective?
The cost-effectiveness of this pecorino ravioli with walnuts and marjoram recipe largely depends on the availability and cost of the ingredients in your local area. The pecorino cheese and walnuts may be on the pricier side, but the dish can still be reasonable for a special occasion. On a scale of 1-10, the overall verdict for this recipe is 8. The approximate cost for a household of 4 people would be around $25-$30, making it a moderate to slightly higher cost option for a special dinner.
Is This Ravioli Dish Healthy or Unhealthy?
The pecorino ravioli with walnuts and marjoram recipe is a delicious and indulgent dish, but it may not be the healthiest option. Here's why:
- The recipe uses a significant amount of heavy cream and butter, which are high in saturated fat and calories. Consuming too much saturated fat can increase the risk of heart disease and other health issues.
- Pecorino cheese is also high in saturated fat and sodium, which can contribute to high blood pressure and other health problems when consumed in excess.
- Wonton wrappers are typically made from refined flour, which lacks fiber and nutrients compared to whole grain alternatives.
However, the recipe does include some healthy ingredients:
- Walnuts are a good source of healthy fats, protein, and fiber. They also contain antioxidants and anti-inflammatory properties.
- Marjoram is an herb that contains antioxidants and has potential health benefits, such as improving digestion and reducing inflammation.
To make this recipe healthier, consider the following suggestions:
- Replace some or all of the heavy cream with a lower-fat alternative, such as milk or Greek yogurt.
- Use a smaller amount of pecorino cheese or substitute it with a lower-fat cheese like ricotta or goat cheese.
- Opt for whole grain wonton wrappers or make your own pasta dough using whole wheat flour.
- Reduce the amount of butter used in the sauce or replace it with a healthier fat, such as olive oil.
- Increase the amount of walnuts to boost the fiber and healthy fat content of the dish.
- Add more herbs, such as basil or parsley, to increase the nutritional value and flavor of the ravioli.
Editor's Opinion on Pecorino Ravioli with Walnuts and Marjoram
The combination of pecorino ravioli with walnuts and marjoram is a delightful blend of flavors and textures. The nuttiness of the toasted walnuts complements the creamy pecorino filling, while the aromatic marjoram adds a fresh, herbaceous note. The browned butter sauce brings a rich, nutty flavor that ties everything together beautifully. This dish is a perfect balance of savory and nutty elements, making it a sophisticated and elegant choice for a special occasion or a gourmet dinner. The recipe's simplicity and elegance make it a standout dish that is sure to impress any guest.
Enhance Your Pecorino Ravioli with Walnuts and Marjoram Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Love This Ravioli Dish
Appetizer and Dessert Ideas to Serve with Pecorino Ravioli
Why trust this Pecorino Ravioli with Walnuts and Marjoram Recipe:
This recipe offers a delightful combination of flavors and textures, featuring the richness of pecorino cheese balanced with the earthy crunch of walnuts and the aromatic touch of marjoram. The use of wonton wrappers as a convenient alternative to homemade pasta simplifies the preparation, making it accessible to home cooks. The careful instructions and attention to detail ensure a successful outcome, while the option to prepare the ravioli ahead of time adds convenience. Trust in the expertise behind this recipe to deliver a memorable dining experience.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Pecorino Ravioli with Orange Zest Recipe
Vegetable-and-Ravioli Lasagna Recipe
Chicken, Herb and Cheese Ravioli Recipe
Crispy Fish Tacos With Red Cabbage Slaw Recipe
Lamb Chops with Tomato-and-Potato Gratin Recipe
Shrimp Enchiladas Recipe
Baked Eggs with Spinach, Asparagus, and Prosciutto Recipe
Fish and Seafood Dry Rub Recipe
Tuna-and-White-Bean Salad Recipe
Pork Tenderloin With Figs Recipe
Memphis-Style Pork Ribs Recipe
