1. Soak the breadcrumbs in 1 tablespoon of water to make them swell, then squeeze them out by pressing.

2. Mix the breadcrumbs with the chopped walnuts and blend everything. Add the oil and cream alternately to raise the sauce.

For the filling:

3. Wash and blanch the herbs, then squeeze them out and chop them.

4. Add the garlic, egg, parmesan, and ricotta. Quickly pass everything through the food processor.

5. Roll out the dough with the Italian machine to a fairly fine thickness. Place it on the mini ravioli molds and fill the cavities with the filling.

6. Moisten the edges with egg white to seal and superimpose another dough. Press the edges to detach them.

7. Cook the pasta in boiling salted water for 8 to 10 minutes and toss with the walnut sauce. Serve!