Chef Beth Wells rolling pasta dough. Photos: The JUX Collective
“In my classes, I talk about how we make a basic dough, and my recipe is to use more egg yolks than you would see traditionally in recipes online or in other classes. That’s because I like a fattier, richer dough. This walnut dough is kind of the same idea. It’s still using a higher concentration of egg yolks, but then the walnuts are super fine. I don’t toast them beforehand, so they lend more fat to the dough. The bite is a little more delicate, which is why I’ve chosen that specific shape of the mezzelune.”—Beth Wells
Walnut Dough Mezzelune With Sweet Potato and Ricotta Filling in Herbed Butter Sauce
Walnut Dough
- 3 ¾ cups 00 flour (also known as pizza flour)
- ¼ cup walnuts, finely ground
- 4 whole, large eggs
- 4 egg yolks
- 1 tsp. salt
Finely grind raw walnuts in a food processor or spice grinder until they resemble coarse flour—avoid large chunks, which can tear the dough. You can toast the walnuts beforehand for added flavor, but let them cool completely before grinding. In a bowl, add all of the eggs and yolks. Add salt, and whisk with a fork until roughly blended. In a separate bowl, mix the ground walnuts with the flour. Add about 75 percent of this mixture to the eggs, and stir until a rough dough forms. Pour the dough onto the counter, and begin kneading, slowly incorporating the remaining walnut-flour mixture as the dough allows. Knead for 10 minutes. Knead in as much flour as the dough will take without becoming dry. Rest the dough in the refrigerator from 1–24 hours.
Sweet Potato and Ricotta Filling
- 1 cup sweet potato, roasted, mashed and cooled
- 1 lb. ricotta, full fat
- ½ tsp. nutmeg
- 1 tsp. black pepper, ground
- 1½–2 tsp. salt (to taste)
- ⅔ cup Parmesan, freshly grated
- ½ lemon, juiced and zested
- 1 clove garlic, grated
Roast a whole sweet potato at 400 F until completely soft, about 45–60 minutes. Scoop out the flesh, mash until smooth, and let cool. In a bowl, combine the mashed sweet potato with the ricotta, nutmeg, pepper, salt, Parmesan, lemon juice and zest, and garlic. Mix thoroughly until smooth. Taste, and adjust seasoning as needed. Transfer to a piping bag. Use this filling for cannelloni, lasagna, ravioli, tortellini or any other filled pasta.
Brown Butter
- ½ cup unsalted butter
- 4–6 fresh sage leaves (or a mix of rosemary, sage and thyme)
- salt, to taste
- black pepper, freshly cracked, to taste
- squeeze of lemon juice or a splash of pasta water, optional
In a light-colored skillet or saucepan, melt the butter over medium heat. Swirl occasionally to ensure even cooking. Once the butter has melted and begins to foam, add the herbs. Continue cooking, stirring often, until the butter turns golden brown and smells nutty—about 4–6 minutes. The milk solids should toast at the bottom, but watch closely to prevent burning. Remove from heat. Season with salt and pepper to taste. If desired, add a squeeze of lemon juice or a spoonful of pasta water to balance the richness. Spoon over pasta immediately, or keep warm on very low heat for serving.
The Fox and Pantry
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