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Pesto Ravioli


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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
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