Ravioli of Walnuts and Pine Nuts or Too Nuts Raviolis

My first attempt at making raviolis turned out pretty good I have to say. I 'cheated' and used spinach wonton skin though :)  The green "too nuts" raviolis are to add another whimsical touch to my St Paddy's menu .




Here is the recipe from recipecenter.com that inspired me.

Ingredients:
1/3        Ravioli dough
150 g   Cheese, Gorgonzola
80 g     Cream cheese
80 g     Cheese, Parmesan grated
80 g     Walnuts, broken
80  g     Nuts, Pine
1 x     seasoning (salt+pepper)

Procedures:
1   Finely chop the walnuts and pine nuts
2   Mix together all the ingredients
3   Roll out the ravioli dough and cut into rounds of 5cm (or use wonton skin)
4   Fill in the mixture and brush the edges with water
5   Fold in half and press tightly
6.  Boil in salted water

Of course I didn't weigh the ingredients, I decided equal parts of the all ingredients (1/2 cup each) should be close enough since the recipe calls for 80g of each with the exception of the Gorgonzola cheese which is a bit on the salty side for me anyway so cutting it down was perfect.

I also put everything through the food processor and like the smooth texture of the filling better. 

Another thing I decided to do was to try my hand at weaving pasta :) (pic 5-8).  Yes , you are right  ... I have too much time on my hands :)  OK, but  I only made one. It's not that complicated,  just make sure you "line" it with another wonton skin otherwise there will be major leakage :P


And for the sauce, I used one can of organic tomato sauce, 1 large red bell pepper, 1/2 onion  both chopped up and a bit of garlic powder. (no fresh garlic left in the house) Sautee the bell pepper and onion in 1 Tbsp of olive oil until soft, add tomato sauce, simmer for 15' or so, add 1/2 Cup of grated parmesan cheese, simmer for another 10' and season with salt and pepper to taste.

As soon as the raviolis are boiled and drained, mix them in with the sauce (warm it up well first) and serve.