Ravioli stuffed with ricotta and pesto rosso
Ingredients
4 persons
For the ravioli
- 700 Gram white flour or special flour for fresh pasta
- 100 Gram semolina
- 2 a pinch salt
- 8 eggs
- 2 egg yolk
- 2 tablespoons olive oil
For the filling
- 500 Gram ricotta
- 2 egg
- 6 tablespoons grated Parmesan cheese
- 2 tube Elvea Pesto Rosso
- 2 bottles Elvea Il Puro
Preparation
-
1
Mix all the ingredients for the dough in a food processor. If you don't have one, make a well in the flour and add the ingredients in the middle.
-
2
Knead the dough for 5-10 minutes in the food processor and then knead it briefly by hand.
-
3
Let the dough rest for 30 minutes under cling film.
-
4
Meanwhile, make the filling by mixing the ricotta with the Parmesan cheese, egg, salt and pepper. Put the mixture in a piping bag for extra convenience.
-
5
Roll out the dough thinly with a rolling pin. Cut out rounds from the dough with a cookie cutter.
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6
Pipe some ricotta filling onto each round and place a little pesto rosso in the center.
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7
Lightly moisten the edges and fold the ravioli closed.
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8
Cook the ravioli in boiling salted water for 5-7 minutes.
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9
Drain and serve with tomato sauce, a drizzle of olive oil and fresh basil.
