Basil Pesto Ravioli

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp Olive oil
• Salt
• 500 g mixed ground meat
• 1 egg
• 1 Shallot
• 1 tbsp freshly chopped parsley
• pepper (ground)
• 1 bundle fresh basil
• 2 Garlic cloves
• 3 tbsp pine nuts
• 80 ml olive oil
• 30 g freshly grated Parmesan
• basil for garnish

Instructions

1. 1.

   Knead the flour, eggs and oil with 1 tsp salt into a smooth, supple dough. Add water or more flour if needed. Shape the dough into a ball, cover and let rest for about 30 minutes.

2. 2.

   In a bowl combine the ground meat and egg. Peel and finely chop the shallot, then mix it with parsley into the meat mixture. Season with salt and pepper. Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to a thickness of about 1 cm.

3. 3.

   Place half of the dough in 3‑cm intervals, adding 1–2 tsp of filling each time, then cover with the remaining dough. Press around the filling, cut into ravioli with a pastry cutter or knife. Boil the ravioli in salted water for 4–5 minutes until cooked.

4. 4.

   Wash the basil leaves and pat dry. Peel and roughly chop the garlic. Toast the pine nuts in a dry pan over medium heat until golden brown, then let cool. In a food processor combine the basil, garlic, toasted pine nuts, parmesan and olive oil; pulse quickly until a creamy pesto forms. Add more olive oil as needed to reach a smooth consistency. Season with salt.

5. 5.

   Drain the cooked ravioli and toss with the pesto. Garnish with fresh basil leaves before serving.