Ricotta Ravioli with Pesto

Ravioli stuffed with Ricotta and Pesto

Ravioliare a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb riavvolgere (“to wrap”), though the two words are not etymologically connected. The word may also be a diminutive of Italian dialectal rava, or turnip. Similar in appearance to German Maultaschen, ravioli are usually smaller.

For the Ravioli

  • Pasta dough (2 cups)
  • 200g of ricotta cheese
  • 5 leaves of chopped basil
  • 1 egg
  • 50g of grated parmesano Reggiano
  • Salt & pepper

Pesto (see pesto recipe)

Preparation

  • Prepare the ravioli
  • Boil some water & drop ravioli
  • Cook for a few minutes (until ravioli come to surface)
  • In a separate bowl, scoop some pesto and mix with parmesan cheese
  • Ladle some of the hot pasta water over the pesto and mix, place the ravioli and gently turn
  • Finish with some olive oil and parmesan cheese (optional some ricotta cheese)

Presentation

  • Arrange on plate and garnish with basil leave

 

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