Goat Cheese Ravioli With Walnut Buerre Noisette

• 1/3 cup ricotta cheese
• 2 oz goat cheese
• 1/4 cup grated Parmesan cheese
• 1 None egg yolk, plus 1 egg, beaten, for brushing
• None None Pinch of nutmeg
• 14 oz fresh lasagne sheets
• 16 sprigs fresh thyme
• None None FOR THE WALNUT BUERRE NOISETTE
• 12 tbsp (1 1/2 sticks) butter
• 2/3 cup chopped walnuts, toasted

1. Place the ricotta, goat cheese, Parmesan, egg yolk and nutmeg in a bowl and mix to combine. Season with sea salt and black pepper.
2. Using a 3-inch cutter, cut out 32 rounds from the lasagne sheets.
3. Place a heaped teaspoon of ricotta mixture into the center of half the pasta rounds and top with a sprig of thyme. Brush the pasta edges with the beaten egg. Place another pasta round on top. Press to seal together, making sure to squeeze out any air.
4. Cook in a large saucepan of boiling, salted water for 3 mins.
5. Meanwhile, for the walnut beurre noisette, place the butter in a small saucepan on medium heat. Cook until it starts to foam and smell nutty. Add the walnuts, stir and remove from heat.
6. To serve, place 4 ravioli into each serving dish. Spoon the walnut sauce over the top and sprinkle with Parmesan shavings.

ricotta cheese, goat cheese, parmesan cheese, egg yolk, nutmeg, lasagne sheets, thyme, walnut, butter, walnuts

Taken from recipes-plus.com/api/v2.0/recipes/33487 (may not work)