Red Danube Walnut - Weekend Herb Blogging #156

Until a month ago I knew nothing about the existence of these beautiful, sweet walnuts, called Red Danube. It is rare to find them and I was lucky to recieve some from my mom who found them on a small market.


Walnuts are one of the best plant sources of protein and have significantly higher amounts of omega 3 fatty acids as compared to other nuts. The walnut kernel consists of two bumpy lobes that look like abstract butterflies. The lobes are off white in color and covered by a thin, light brown skin (in that case from light red to deep red). They are partially attached to each other. The kernels are enclosed in round or oblong shells that are brown in color and very hard. I have many plans with the walnuts and yesterday I decided to combine it with celery. Most of the time I search for a small head of celery but no chance to get one, so I always have some leftover in the fridge. This dish is a complete imporvisation and really nutty!


Ingredients:
100 g flour (Italian Tipo 00)
1 egg
100 g celery
0,5 dl white wine
1,5 dl chicken or vegetable stock
1 garlic clove
1 twig thyme
salt, pepper
25 g goat cheese
25 g chopped walnuts
20 g butter


Make a hole in the middle of the flour, add eggs and whisk it in with a help of a fork. When the dough is getting viscous knead it with your hands until smooth. Set it aside to the fridge for an hour. For the filling fry celery cubes in olive oil until golden brown, add a piece of garlic, thyme and stock and cook it until soft. Season with salt and pepper, let it cool. Stir in goat cheese and chopped nuts. With a help of a pasta machine roll out pasta dough and place a teaspoon of the celery-nut filling on it and make ravioli with a help of a form or anything you've got. Melt butter and sieve so that the white parts are removed, and heat it until it gets brown. Cook ravioli in salty water and serve with beurre noisette and parmesan chunks.


I submit this post to the WHB created by Kalyn from Kalyn's Kitchen, who passed it on to Haalo, of Cook (almost) Anything At Least Once, this time hosted by Pam from The Backyard Pizzeria.