Herb and Walnut Ravioli

A Recipe from :

Vegetarian Times Complete Thanksgiving Cookbook

Toast walnuts in a 350° F oven for 8 minutes. Meanwhile, rinse basil and parsley and pat dry. Discard stems and chop herbs very finely until they almost form a paste. (This step can be done with a mortar and pestle or using a food processor.) Chop nuts by hand into small crumbs and mix with herbs. Season with salt.

With a pasta machine or rolling pin, roll an egg-sized ball of dough into a rectangle or circle and cut into strips about 2 inches wide and 12 inches long. Place one strip on a floured surface and dot it with teaspoonfuls of filling about 1 inch apart from each other. Place a second strip of pasta on top. Press down around the portions of filling, then cut into squares with a knife or pastry crimper. Press edges together a second time to make sure they stick, then remove to a floured plate. Repeat with remaining dough and filling.

Boil pasta in a large pot of salted water for 2 minutes or until done. Drain and serve with sauce of your choice.