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🍽️ Homemade Ricotta Ravioli with Pesto

1057 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Wash the basil leaves and pat them dry with a kitchen towel.
  2. 2. Pick the leaves off the tough stems.
  3. 3. Peel the garlic and chop it very finely.
  4. 4. Put the basil, garlic, and pine nuts into a blender.
  5. 5. Crush the ingredients into a fine paste.
  6. 6. Stir the cheese into the mixture.
  7. 7. Add the olive oil gradually and stir until a creamy paste forms.
  8. 8. Knead all the dough ingredients quickly into a smooth dough.
  9. 9. Shape the dough into a ball.
  10. 10. Cover the dough ball.
  11. 11. Let the dough rest for 20 minutes.
  12. 12. Wash the spinach thoroughly.
  13. 13. Bring salted water to a boil.
  14. 14. Put the spinach into the boiling water for 2 minutes (blanching).
  15. 15. Drain the spinach.
  16. 16. Squeeze the spinach well to remove excess water.
  17. 17. Wash the herbs and chop them finely.
  18. 18. Mix the chopped herbs with the squeezed spinach.
  19. 19. Mix the ricotta with the egg yolk.
  20. 20. Fold in the parmesan and breadcrumbs.
  21. 21. Add the spinach-herb mixture to the ricotta filling.
  22. 22. Season the filling with salt and pepper.
  23. 23. Dust a work surface with flour.
  24. 24. Roll out the pasta dough on the floured surface to about 2 mm thick.
  25. 25. Divide the dough into two halves.
  26. 26. Take hazelnut-sized portions of the filling.
  27. 27. Place the filling portions with a teaspoon at intervals of about 5 cm on the dough.
  28. 28. Fill the ravioli with the pesto mixture and the tomato cubes.
  29. 29. Arrange the finished ravioli on the plates.
  30. 30. Garnish the dishes with fresh basil leaves.
  31. 31. Finally, grate the parmesan over the ravioli with a peeler.

Nutrition per serving