🍽️ Homemade Ravioli with Ricotta Filling and Fresh Pesto

Name: Homemade Ravioli with Ricotta Filling and Fresh Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 40 g pine nuts; 1 bunch basil (approx. 50 g); 1 clove garlic; sea salt; 80 ml olive oil; 2 tbsp freshly grated parmesan; 400 g flour; 2 eggs; 2 egg yolks; 1 tbsp olive oil; 0.5 tsp salt; 300 g ricotta; 60 g grated parmesan; 2 tbsp breadcrumbs; 1 egg; salt; pepper (from the mill); nutmeg

904 kcal · 30 min · 4 servings

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Ingredients

40 g pine nuts
1 bunch basil (approx. 50 g)
1 clove garlic
sea salt
80 ml olive oil
2 tbsp freshly grated parmesan
400 g flour
2 eggs
2 egg yolks
1 tbsp olive oil
0.5 tsp salt
300 g ricotta
60 g grated parmesan
2 tbsp breadcrumbs
1 egg
salt
pepper (from the mill)
nutmeg

Instructions

1. Toast the pine nuts in a dry pan over medium heat until golden brown. Remove them from the pan and let them cool completely.
2. Wash the basil and shake off excess water. Pluck the leaves from the stems.
3. Place the peeled garlic clove, a pinch of salt, and the cooled pine nuts into a mortar. Crush everything into a paste.
4. Add the basil leaves and the finely grated Parmesan to the mortar. Continue crushing until the mixture is fine.
5. Slowly drizzle in the oil while stirring until a creamy pesto forms. Season to taste with salt.
6. Mound the flour on a clean work surface. Press a well into the center.
7. Add the whole eggs, the egg yolk, the oil, and the salt into the well.
8. Whisk the ingredients in the center with a fork. Slowly draw flour from the edges inward until a dough forms.
9. Knead the dough with your hands until smooth and elastic. Add a little cold water or flour if needed to achieve the right consistency.
10. Wrap the dough tightly in plastic wrap. Let it rest in the refrigerator for about 30 minutes.
11. Mix the ricotta, Parmesan, breadcrumbs, and egg in a bowl.
12. Season the filling with salt, pepper, and a pinch of ground nutmeg.
13. Divide the dough into portions. Roll each portion thinly on a lightly floured surface (or use a pasta machine).
14. Place one teaspoon of filling on one half of the dough sheet. Keep a distance of about 4 centimeters between each mound.
15. Fold the other half of the dough over the filling. Press the dough firmly around each portion to remove air bubbles.
16. Cut the ravioli into squares using a pastry wheel. Press the edges firmly together to seal. Use a little water if needed to moisten the edges.
17. Boil the ravioli in salted boiling water for 4 to 5 minutes until cooked through.
18. Carefully lift the ravioli out of the water using a slotted spoon.
19. Drizzle a spoonful of pesto over the ravioli and serve the dish immediately.

Nutrition per serving

kcal: 904
Protein: 33 g · Fett/Fat: 50 g · Carbs: 81 g