Chef Lorenzo's recipe: Ricotta and spinach Cappellacci with walnut sauce

Ingredients for 4 people

4 large ricotta and spinach ravioli/people

For the sauce

300 g walnuts

2 garlic cloves

3 sprigs of rosemary

2 tablespoons of soy sauce

salt and pepper

70 g butter

50 g of olive oil

1 glass of dry white wine

For the sauce: sauté over a low heat butter, oil, garlic and walnuts chopped coarsely. Add a little pepper and rosemary. Blend with the wine and add the soy sauce, 2 glasses of water and cook for 4 minutes on low heat.
Cook the cappellacci in plenty of salted water and sauté in a pan for 2 minutes with the sauce. Serve and divide the sauce into the 4 plates.

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