Hazelnut & Goat Cheese Ravioli

• 0.400 kg Flour, a/p
• 0.050 kg Hazelnut skin, ground
• 0.200 kg Eggs
• 3 lt Water
• 0.050 kg Salt
• 0.100 kg Goat cheese
• 0.050 kg Hazelnuts, toasted
• 0.015 kg Basil, fresh, minced
• To taste salt
• 0.100 kg Butter, unsalted
• 0.050 lt Water, from the cooking
• 0.100 kg Hazelnuts

1. 1 Dough, p. 1
2. 2 Combine the flour and the hazelnut skins together.
3. 3 Sieve the mixture.
4. 4 Create a well and add the eggs.
5. 5 Combine to form the dough. Do not overwork.
6. 6 Refrigerate for at least 30 min.
7. 7 Filling:
8. 8 Toast the hazelnuts and remove the skin; crumble them. Set aside.
9. 9 Cream the goat cheese, add the crumbled hazelnuts and the minced basil, season to taste, and set aside.
10. 10 Dough, p.2
11. 11 Extend the dough through a pasta machine until you have the required thickness.
12. 12 Add the filling and form the raviolis as desired. Seal the edge by pressing firmly.
13. 13 Cooking
14. 14 Cook the raviolis in salted boiling water, reserving some of the wáter for the sauce.
15. 15 Melt the butter in the saucepan,
16. 16 Add the hazelnuts and sauté slightly.
17. 17 Add the raviolis, coat with the butter.
18. 18 Add the pasta water to have the right texture.
19. 19 Decorate with fresh basil leaves if desired.
20. 20 Serve right away.
21. 21 Nutritional Highlights: toasted hazelnuts and goat cheese ravioli with skin-infused pasta dough provide an excellent nutritional profile, packing a rich blend of antioxidants, dietary fibre, and high-quality protein into each serving.

Sustainability impact

Wasted avoided: hazelnut skins. By-product used: hazelnut skins. Using hazelnut skins and hazelnut flour in pasta dough creates a rustic, nutty base perfectly complementing goat cheese. You can integrate toasted hazelnut skins (a byproduct of peeling) with '00' flour or semolina to create a high-fibre, antioxidant-rich pasta. Valorisation strategy: upcycling hazelnut skins in fresh pasta dough is a sustainable, zero-waste strategy that fortifies the pasta with dietary fibre and antioxidants. Incorporating this nutrient-rich byproduct requires a precise balance to maintain dough elasticity and texture. Circular economy principle: transforming roasted hazelnut skins (the perisperm) into pasta dough perfectly aligns with the Circular Economy for Food Catering principle. Hazelnut skin as sustainable feed ingredient in livestock diets, antioxidants, and dietary fibre. Replacing 5% to 10% of traditional flour with pulverised hazelnut skins creates highly nutritious, functional pasta.