Ravioli with pistachios

Instructions

1. Make tha sauce: In the blender grind the pistachios into fine flour. Add the hot water and cream. Blend until a homogeneous mixture.
2. Make the filling for ravioli. Put the cream cheese, curd and parmesan cheese, pepper, and garlic in a bowl. Mix well.
3. Make the pasta dough: Sift the flour and salt together into a blender or food processor. With the machine running, trickle in the oil and eggs and blend to a stiff but smooth dough. Allow the machine to run for at least 1 minute if possible, otherwise remove the dough and knead by hand for 5 minutes. Wrap in plastic foil and let rest for 30 minutes. If you are using a pasta machine, break off small balls of dough and feed them through the rollers, several times, according to the instructions that come with the machine.
4. If rolling the pasta by hand. Divide the dough into two and roll out on a lightly floured surface to a thickness of about 5mm. Повторете това до шест пъти, докато тестото стане гладко и вече не лепне. Разточвайте пастата малко по-тънко всеки път. Дръжте разточеното тесто под чисти, сухи кърпи за съдове, за да предотвратите изсъхването. Стремите се да имате четен брой кори с еднакъв размер.
5. Fold the pasta into three and re-roll. Repeat this up to six times until the dough is smooth and no longer sticky. Roll the pasta slightly more thinly each time. Keep the rolled dough under clean, dry dish towels, to prevent it drying out, while you complete the rest and make the filling. You should aim to have an even number of pasta sheets, all the same size. Lay out a pasta sheet and place small scoops of the filling in neat rows about 5cm apart. Brush between the mounds of filling with a little water. Carefully place another pasta sheet of a similar size on the top, making sure that you cover all the mounds of filling. Press down well in between the rows then, using a ravioli or pastry cutter, cut into squares. If the edges pop open, press them back gently with your fingers or the tines of a fork. Leave the ravioli to dry in the fridge, then boil in plenty of lightly salted water for just 4 minutes. Cook the ravioli in large saucepan of salted boiling water for 4-5 minutes in batches of 10. Drain thoroughly.
6. Meanwhile put the pistachios sauce in a bowl and a ladleful of the pasta cooked water to thin it down. Melt the butter and sage in a small saucepan until sizzling.
7. Drain the ravioli and tip them into the bowl of pistachios sauce. Drizzle the butter over them, toss well and sprinkle with toasted pistachios and Parmesan. Alternatively, toss the ravioli in the melted butter, spoon into warmed individual bowls and drizzle sauce over. Serve immediately with grated parmesan.

• Servings : 10
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : beef, Pizza, Pasta, Spagetty, Quiches, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Butter, Cottage cheese, Cream cheese, Double cream, Eggs, Garlic, Ground black pepper, Italian "00" flour, Olive oil, Parmesan cheese, Pistachios, Salt, Salvia