Combine all the pasta ingredients and form two or three dough parcels. Wrap in film and chill overnight.
Put the egg and goats’ cheese in a food processor (or mash up with a fork in a bowl), add pepper and nutmeg.
When you have rolled out the pasta, place the onion mixture onto it first, followed by the cheese mixture, and make into the desired shapes (ravioli, tortelli, strozzapreti, caramelle, quadrotti, or whatever your favourite is).
Cook in boiling water (but go easy with the salt, as there is plenty in the cheese!)
For the sauce, warm all the ingredients together – but avoid boiling, of course. Finish off with walnut sauce, herbs and grated Parmesan.