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🍽️ Homemade Ricotta Ravioli with Fresh Basil Pesto

961 kcal · 30 min · 4 servings

Ingredients

• 350 g flour (and flour for working)
• 3 eggs
• salt
• 4 tbsp olive oil
• 1 egg
• 1 onion
• 2 garlic cloves
• 200 g ricotta
• 50 g grated parmesan
• 2 tbsp breadcrumbs
• 1 drop lemon juice
• 1 pinch organic lemon zest
• salt
• pepper (from the mill)
• 60 g pine nuts
• 1 handful arugula
• 1 handful basil
• 1 garlic clove
• 100 ml olive oil
• 5 tbsp grated parmesan
• salt
• pepper (from the mill)

Instructions

1. 1. Sift the flour onto a clean work surface.
2. 2. Press a well into the center of the flour mound with your hand.
3. 3. Whisk the eggs in a separate bowl and add a pinch of salt.
4. 4. Pour the oil into the eggs and pour the mixture into the flour well.
5. 5. Slowly mix the flour from the edges into the liquid using your fingers.
6. 6. Knead the dough vigorously until it is smooth and pliable.
7. 7. Cover the dough and let it rest for about 30 minutes.
8. 8. Separate an egg by carefully separating the yolk from the white.
9. 9. Peel the onion and dice it into very fine cubes.
10. 10. Peel the garlic and press it through a garlic press.
11. 11. Mix the drained ricotta, the yolk, the onions, the garlic, and the Parmesan in a bowl.
12. 12. Stir the breadcrumbs into the filling.
13. 13. Season the filling with lemon juice, lemon zest, salt, and pepper.
14. 14. Divide the dough into portions and roll it out on a floured surface or with a pasta machine to about 2 mm thickness.
15. 15. Cut wavy circles with a diameter of about 7 cm from the dough.
16. 16. Place about 1 teaspoon of filling in the center of each circle.
17. 17. Fold the dough into half-circles over the filling.
18. 18. Press the edges firmly together to seal the ravioli.
19. 19. Brush the edges with beaten egg white if needed for better adhesion.
20. 20. Place the finished ravioli to rest, covered, on a floured surface.
21. 21. Toast the pine nuts in a pan without fat.
22. 22. Let the pine nuts cool completely.
23. 23. Set aside 2 tablespoons of the pine nuts to use later for garnishing.
24. 24. Wash the arugula and basil, trim them, and shake them dry.
25. 25. Put the herbs, the remaining pine nuts, and a garlic clove into the blender.
26. 26. Puree the ingredients finely while slowly streaming in the oil.
27. 27. Mix 2-3 tablespoons of Parmesan into the pesto.
28. 28. Season the pesto with salt and pepper to taste.
29. 29. Bring water to a boil in a large pot and add salt.
30. 30. Gently drop the ravioli into the boiling water.
31. 31. Cook the ravioli for 4-5 minutes over low heat.
32. 32. Remove the ravioli and let them drain well.
33. 33. Plate the ravioli on dishes.
34. 34. Spoon the pesto over the ravioli.
35. 35. Sprinkle the dish with the remaining Parmesan and the reserved pine nuts.
36. 36. Serve the ravioli immediately.

Nutrition per serving

• kcal: 961
• Protein: 32 g · Fett/Fat: 60 g · Carbs: 73 g