Knead semolina, eggs and olive oil into a firm, smooth dough first with the dough hook of the hand mixer, then by hand. Cover and let rest for about 20 minutes.
For the filling, peel the potatoes, cut into large pieces and cook in boiling hot salted water for 20 minutes.
Drain, steam briefly and press through a press.
Mix the mashed potatoes with butter, two thirds of the Parmesan cheese, egg yolk and chives. Season with salt, pepper and nutmeg.
Roll out dough thinly with pasta machine. Cut dough into squares of approx. 8 cm edge length. Sprinkle repeatedly with a little semolina. Brush edges with a little water, put a dab of filling in the center. Fold the dough pieces together and press the edges firmly. Place ravioli on a dish rack sprinkled with semolina.
Bring plenty of salted water to a boil in a large saucepan.
Cook ravioli in it for about 8 minutes. In the meantime, heat butter and walnuts in a heavy frying pan. Butter should brown slightly.
Lift ravioli out of water, carefully mix with nut butter in a baking dish and divide evenly among four plates. Sprinkle everything with chives and remaining Parmesan. Serve immediately.
Tip for those in a hurry: instead of homemade noodle dough, use ready-made wan tan sheets from the Asian store. This doesn’t taste quite as Mediterranean, but it’s still very good.
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