25 Minuti

4,6 Oz of fresh egg pasta squares -12 pieces each, or if you can’t find them cut 48 squares, formed by 5 cm x 5 cm from 3-4 sheets of fresh lasagna

For the filling:
Butter, 2 Oz
Flour, 2 Oz

1 sprig of thyme
, 8 Oz


3 walnuts, coarsely chopped

For the sauce:

3 walnuts, coarsely chopped
grated , 1 oz
zest of one orange

1 sprig of thyme


Boil plenty of water in a large pot. Prepare the filling by putting the butter and flour in a heavy-bottom pan and cook for 5 minutes stirring constantly. Pull the leaves from one of the thyme sprigs and add them to the mixture of flour and butter then begin to pour in the milk little by little, stirring constantly to avoid lumps. Add as much milk as needed to obtain a smooth and fairly compact mixture. Season with salt, pepper, add the walnuts, stir, cover and keep warm. Put a good amount of salt in the boiling water and cook the pasta in it for 5-6 minutes or until it is al dente.
In the meantime put the butter for the sauce in a small saucepan, add the walnuts, orange zest, thyme and let gently fry on low heat for a few minutes.
Drain the pasta and put 6 pasta sheets on each serving plate, put a heaped teaspoon of filling on each sheet then cover with another pasta sheet. Pour over the melted butter flavoured, scatter with the walnuts and serve.

Thanks to: Il Deborino