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🍽️ Homemade Ravioli with Fresh Basil Pesto

680 kcal · 30 min · 4 servings

Homemade Ravioli with Fresh Basil Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the flour, eggs, oil, and one teaspoon of salt into a bowl.
  2. 2. Knead the ingredients into a smooth and elastic dough.
  3. 3. If the dough is too dry, add a little water, or if it is too sticky, add a little more flour.
  4. 4. Shape the dough into a ball.
  5. 5. Let the dough rest covered for about 30 minutes.
  6. 6. Put the minced meat and the egg for the filling into a separate bowl.
  7. 7. Peel the shallot and chop it very finely.
  8. 8. Finely chop the parsley as well.
  9. 9. Mix the shallots and parsley with the minced meat and the egg.
  10. 10. Season the filling with salt and pepper.
  11. 11. Take the dough out of the resting phase and knead it briefly again.
  12. 12. Roll out the dough very thinly using a pasta machine or a rolling pin.
  13. 13. Place half of the dough sheets on a lightly floured work surface.
  14. 14. Place one to two teaspoons of filling on the dough at intervals of about 3 centimeters.
  15. 15. Cover the filling with the second sheet of dough.
  16. 16. Press the dough firmly around the filling to remove air bubbles.
  17. 17. Cut out the ravioli using a pastry wheel or a knife.
  18. 18. Cook the ravioli in boiling salted water for 4 to 5 minutes.
  19. 19. Wash the basil and pat the leaves dry.
  20. 20. Pluck the basil leaves off the stems.
  21. 21. Peel the garlic and chop it roughly.
  22. 22. Toast the pine nuts in a pan without fat until golden brown over medium heat.
  23. 23. Remove the pine nuts from the pan and let them cool.
  24. 24. Put the basil, garlic, cooled pine nuts, and cheese into a food processor.
  25. 25. Puree the ingredients briefly into a paste.
  26. 26. Add olive oil gradually until the desired consistency is reached.

Nutrition per serving