Recipe for homemade ravioli with tomato pesto
Ravioli, easily made at home, filled with mixed herbs and served with homemade tomato pesto.
Ingredients · Servings 4
- 250 g flour (type 405), plus some for processing.
- 90 g soft wheat semolina
- 4 organic egg yolks
- 100 ml water
- 10 ml olive oil
- 1/2 tsp fine sea salt
- 40 g mixed herbs
- 100 g Ricotta
- 35 g grated Parmesan
- freshly ground black pepper
- 100g of dried tomatoes preserved in oil
- 4 basil stems
- 2 tbsp chopped pistachios
- 25 ml olive oil
- 200g cocktail vine tomatoes
- 12 spears of green asparagus
Method · 1 h 10 min
- For the pasta dough, put flour, semolina, egg yolks, water, olive oil, and salt into a mixing bowl and knead with a food processor for several minutes until a firm dough forms. Cover with cling film and let it rest in the refrigerator for at least 30 minutes.
- For the filling, trim the spring onion, quarter it lengthwise, and slice it very finely. Pick over the herbs and slice them, including the stems. Mix the spring onion, herbs, Parmesan, and ricotta together and season with black pepper.
- For the pesto, finely chop the tomatoes. Pick over the basil (reserve a few leaves for garnish), finely chop it, and grind or purée it together with chopped pistachios, grated Parmesan cheese, and olive oil to make a pesto.
- Halve the cherry tomatoes. Peel two-thirds of the asparagus, leaving the tips uncovered, and trim 1 cm off the ends. Cut the asparagus diagonally into 5–6 cm long pieces.
- Roll out the pasta dough very thinly using a pasta machine and cut it in half lengthwise. Then brush each half lightly with water. Place walnut-sized portions of the filling 2 cm apart on one half of the dough. Cover with the second half of the dough and cut out circles using a cookie cutter.
- Cook the ravioli in plenty of salted, boiling water for 3-4 minutes.
- Meanwhile, heat the pesto in a large pan and sauté the tomatoes and asparagus for several minutes. Using a slotted spoon, transfer the ravioli directly from the water to the pesto, toss briefly, and divide among the deep plates. Sprinkle with the remaining basil leaves.
Pasta dough
- 250 g
Flour (type 405), plus some for processing
- 90 g
soft wheat semolina
Organic egg yolks
- 100 ml
Water
- 10 ml
1/2 TL
filling
- 40 g
- 100 g
Ricotta
- 35 g
Pesto
- 100 g
2 THE
- 25 ml
olive oil
- 200 g
12 The rod
Recipe for
persons
For the pasta dough, put flour, semolina, egg yolks, water, olive oil and salt into the mixing bowl and mix with a food processor for several minutes.
Knead into a firm dough. Cover with cling film and let rest in the refrigerator for at least 30 minutes.
Halve the cherry tomatoes. Peel two-thirds of the asparagus, leaving the tips uncovered.
Cut off 1 cm at the end. Cut the asparagus diagonally into 5–6 cm long pieces.
