Ravioli with Ricotta Filling and Pesto

Ingredients

• 40 g pine nuts
• 1 bunch basil (ca. 50 g)
• 1 Garlic clove
• 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 grinder)
• nutmeg

Instructions

1. 1.

   For the pesto, slowly toast the pine nuts in a dry pan until lightly browned. Remove and let cool. Wash the basil and shake off excess water, then remove the leaves from the stems. In a mortar, crush the peeled garlic clove, a pinch of salt, and the toasted pine nuts. Add the basil, grate it into the mixture, and fold in the freshly grated parmesan. Continue crushing while gradually adding olive oil until a smooth pesto forms. Season with salt to taste.

2. 2.

   For the dough, sift the flour onto a work surface, create a well in the center, and add the eggs, egg yolks, olive oil, and salt. Stir with a fork and then knead by hand into a smooth dough. If necessary, add a little cold water or extra flour. Wrap in plastic wrap and chill for about 30 minutes.

3. 3.

   For the filling, combine ricotta, parmesan, breadcrumbs, and egg; season with salt, pepper, and nutmeg.

4. 4.

   Roll out the dough in portions on a floured surface (or using a pasta machine) into thin sheets.

5. 5.

   Place one teaspoon of filling onto half of the dough at intervals of about 4 cm. Fold the second sheet over, press around the filling to seal, and cut squares with a pastry cutter or knife. Press the edges firmly together; optionally brush with water. Boil the ravioli in salted water for 4–5 minutes.

6. 6.

   Remove with a slotted spoon, drizzle with pesto, and serve immediately.