Fresh garden pesto is folded between homemade ravioli dough in this delightfully easy and delicious meal.
My basil plant has flourished this year and with the season coming to a fold, I've gathered the leftover leaves of my basil plant before the frost sets in.
One of my favorite recipes for leftover basil is pesto. The possibilities are endless and the meals are always delicious. Freeze and store it to have all winter long.
Homemade Ravioli is a nice treat for the family. This recipe is so easy, it's perfect for weeknights.
Pesto Ravioli
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Units
Scale
For Pesto:
- 4 cups fresh basil
- 2 cups Parmesan or Romano cheese
- 6 cloves garlic
- Dashes of red pepper flakes
- 1/2 cup walnuts
- Salt to taste
- Olive Oil for drizzling
For Ravioli:
- 3 egg yolks
- 2 cups flour, sifted
- 1/4 teaspoon of salt
- 1/2 cup water
For Ravioli Sauce:
- 1 tablespoon butter
- 4 cloves garlic, chopped
- Handful fresh basil
- Dashes of Red Pepper Flakes
- 1/2 cup chicken broth
- Juice of half lemon
- Olive Oil for Drizzling
Instructions
For Pesto:
- Combine all of the ingredients for the pesto in a food processor and blend until smooth. Place in refrigerator while preparing the ravioli dough
For Ravioli:
- Sift the flour onto a board; make a well in the center, and place 3 of the egg yolks in the well. Add 1/4 teaspoon of salt and 3 tablespoons of the water. Work it into the flour and knead until a stiff dough is formed, adding a little more water as necessary. Knead the dough until it is smooth.
- Divide the dough in half, and roll out 1 of the halves as thinly as possible, and cut into squares with a pastry wheel or a knife. Place about 1/2 tablespoon of pesto on the center of the dough, and carefully position the top layer. Using the tip of a fork, press the edges of each ravioli sealing the layers. Place the ravioli on a pan dusted with cornmeal.
- In a large pot of boiling salted water, place the ravioli. Cook until ravioli float to the top, about 10 minutes.
For Ravioli Sauce:
- Heat frying pan with a drizzle olive oil and butter. Saute garlic until fragrant. Add chicken brother, lemon, and basil. Let simmer for a minute.
- Drizzle olive oil and grate Romano cheese on a serving platter. Place the ravioli on the plate and top with the sauce and extra grated cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
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Enjoy With Love,
Catherine
xo
Joyce Rocko says
Can not believe the the prep time is only ten minutes. You must be kidding me. I make ravioli all the time, but never in ten minutes. I can hardly mix my eggs and flour in that time!
Alexandra Caspero says
There is never enough pesto! I love the idea of pesto INSIDE the ravioli- genius!
Marye says
This looks so good! I would love to try it!
Shashi at RunninSrilankan says
Catherine - I've never made my own pasta - and I am fascinated and in total awe of any who do - so my hats off to you! This ravioli sounds wonderful and I have to echo Sandee and ask - when's dinner? 🙂
allie @ Through Her Looking Glass says
Dear Catherine, I would love to try your pesto ravioli. Looks so delicious. My basil is still alive and well and I want to try all the recipes I can with it before the frost hits.... thanks for some great inspiration this morning! XO
Arman @ thebigmansworld says
Pesto is marvelous but mixed with ravioli too? That is so good, I don't think I've ever had that before- Just boring ricotta haha!
Melissa says
I love pesto. These Pesto Ravioli look delicious. I wish I could reach through the screen.
David @ CookingChat says
you had me at pesto, but making your own ravioli too? 5 stars!
Roz says
I"ve just got to make this tomorrow with some of my homemade ravioli that I froze this past spring. I'm just crazy about everything with pesto on it! Catherine, did you ever post your peach ice cream recipe that you wrote about on Facebook? I'm still wanting to try it when you do.
Be well, xoxoxox
Roz