Ravioli and Pecan Sauce
Bette Hagman’s Bean Flour Pasta recipe from pg. 262 of GFG Fast & Healthy

1/4 cup butter
fresh grated parmesan cheese, to serve

1 cup ricotta cheese
1 1/2 cup fresh grated parmesan cheese
1 lg handful of fresh basil leaves, chopped
1 lg handful of fresh parsley, finely chopped
a few sprigs of fresh marjoram, leaves removed and finely chopped
1 garlic clove, crushed
1 small egg
salt and fresh ground black pepper

Cream and Pecan Sauce
1 cup shelled pecans
1 garlic clove
4 tbsp olive oil
1/2 cup milk (or cream)

To make filling, combine all ingredients thoroughly.

To make sauce, process all ingredients, adding up to 1/2 cup warm water to thin. (go light on water) Put mixture in bowl and stir in milk and season

Use a pasta machine or roll by hand long rectangles of dough. (Follow Bette Hagman’s instructions if using her recipe)

Place filling in well spaced spoonfuls along one side of the dough, and fold other side of dough over the spoonfulls, cutting between the filling with a pizza cutter or ravioli cutter, making sure to leave enough dough to seal the ravioli on both sides. lightly brush water around the open sides of each individual ravioli and press to seal the ravioli.

Set aside and finish making ravioli.

Melt butter in small saucepan. Boil ravioli in boiling salted water for 5 minutes and drain. Pour pecan sauce on serving plate, dip or brush ravioli in the melted butter, place on top of creamy sauce on plate, and sprinkle Parmesan on top to serve.

SUPER yummy. Unfortunately also SUPER time consuming. But, worth it, at least for special occasions.