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
Method
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.