ricotta- & walnut dumplings

I am new to use ricotta in cooking, but I found a recipe that caught my interest, pasta dumplings stuffed with ricotta and walnuts, mouth watering, right?
Since the ricotta was homemade,  it felt like the pasta must be homemade as well,  but the walnuts were purchased. My dear boyfriend had some weeks earlier tried to make his own pasta, so he could be my pasta guru.

The pasta dough was not very complicated to do, to roll it out to sufficiently thin pieces, however, was quite difficult. The dough had it's own will and mostly just wanted to contract, contrary to what I wanted it to do. I believe that there may be an advantage to have a pasta machine. My dumplings tasted very good, but because the pasta was a bit too thick, it was a bit doughy in it's taste.

Ricotta & Walnut dumplings

½ cup walnuts
about 1 cup of ricotta
1 crushed clove of garlic
1 beaten egg
1 tablespoon fresh sage, finely chopped

How to:
Chop the walnuts coarsely, or mix them. Add ricotta, garlic, egg and chopped sage and mix well.

Divide the pasta dough into 4 equal pieces. Roll out each piece of dough and punch out a round piece of about 10 cm in diameter, I used a glass. Dispense the mix in the middle of the pasta sheets and brush the edges with water. Fold the pieces into crescent shaped dumplings and press the edges together.

Boil water in a saucepan and add the dumplings. Simmer for about 5 minutes, until they float to the surface. Drain well. Heat the margarine in a frying pan, add the bundles and brown 1 minute on each side

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