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
Thom Zehrfeld says
Super great recipe..save some ravioli for me please! Best to you!
Beth says
This looks delicious!
Tanna at The Brick Street Bungalow says
Ahhhhh... fresh ravioli... heaven... all the same. 😉 blessings ~ tanna
Guru Uru says
You are so talented to be able to create something so delicious and fabulous 😀
Cheers
Choc Chip Uru
Recetario Spanglish para mis hijos says
Congratulations, it´s not easy to prepare homemade ravioli, and so exquisite! Have a nice week 🙂
Kim Garceau says
Homemade raviolis???? I love them. And these looks awesome Catherine! These makes me mouthwatering!
Blondee says
There is nothing better than homemade ravioli! Sounds so yummy!
Joanne says
I haven't made homemade ravioli in a while! The pesto inside is a good call!
Reeni says
Your homemade ravioli are making my mouth water! So delicious with pesto sauce! xoxo
The Café Sucré Farine says
Very delicious, homemade ravioli! And with pesto, what could be better?