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Variation of a classic: Treat your guests to these homemade pesto ravioli! They take a bit longer to make, but can be prepared well in advance.
Recipe for 6 persons
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Ingredients:
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- 500 g pasta dough, pre-rolled
- 250 g Ricotta cheese
- 2 table spoons of Pesto Rosso
- 2 table spoons of Pesto Classico
- 50 g Parmesan cheese, grated
- 1 teaspoon of salt and pepper
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Preparation:
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- Distribute ricotta and parmesan cheese, salt and pepper into two bowls
- Add one tablespoon of Pesto Rosso into one bowl, one tablespoon of Pesto Classico into the other one, mix well
- Cut the dough into 5 cm wide strips
- Put 1-2 teaspoons of the filling onto each strip, not to close to the edge
- Moisten the edges of the dough with a little water using a brush
- Fold the dough and press on the edges using a fork
- Carefully lower the ravioli into the boiling water, one by one, using a ladle
- Retrieve the ravioli from the water after about 3 minutes
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Tip:
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- Improve the ravioli with a little butter and grated parmesan cheese. There is no need to add any sauce; this way, the filling is shown to its fullest advantage
- The raw ravioli can be frozen for later use
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