Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pesto Ravioli


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Living the Gourmet
  • 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:

  1. 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:

  1. 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.
  2. 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.
  3. In a large pot of boiling salted water, place the ravioli. Cook until ravioli float to the top, about 10 minutes.

For Ravioli Sauce:

  1. 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.
  2. 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
Recipe Card powered byTasty Recipes
Living The Gourmet
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.