Pecorino Ravioli with Walnuts and Marjoram

By lorik

Ingredients

• 3/4 cup walnuts
• 1/2 pound young pecorino cheese, such as Rossellino, rind removed, cheese grated (1 1/2 cups)
• 1/2 cup heavy cream
• Salt and freshly ground pepper
• 48 wonton wrappers
• 6 tablespoons unsalted butter
• 2 tablespoons marjoram leaves

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 350°. Put the walnuts in 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 until it just starts to brown, about 5 minutes. Remove from the heat.

Add the ravioli to the simmering water and cook until just tender, about 2 minutes. 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, about 5 seconds. Pour the browned butter over the ravioli, sprinkle with the toasted walnuts and serve right away.