About This Recipe
A recipe for homemade ravioli. Pumpkin pesto add a touch of sweetness to this dish.
Ingredients
At Oliviers&Co
Il Fornacino Olive Oil - Italy
Organic Pesto Giallo - Pumpkin
At the market
7.05oz flour
2 eggs
2.5oz grated Parmesan
A few chopped hazelnuts
Directions
Pour the floor in to a bowl and for a well. Pour in the eggs and mix with a fork, incorporating the flour into the eggs to form a ball.
Place the dough ball on a work surface and fold over several times until smooth and supple. Cover with cling film and leave to rest at room temperature for 30 minutes.
Pour the Giallo pesto into a small bowl, add the parmesan and mix. If the pesto is still a little runny, feel free to add a little more parmesan. Adjust the seasoning if necessary.
Take the dough and cut 1/3 of it. Refilm the rest to prevent it from drying out. Flatten the dough with your hands and lightly flour. Pass it through the sheeter to the greatest thickness. Continue in this way, changing notches until you reach the last one.
Place the ribbon of dough on the floured work surface. On the first half of the dough, at the bottom, place spoonfuls of pesto 0.8inch apart. Fold the other half of the dough over and seal, pressing all around the filling. This step is very important, as it prevents the raviolis from opening during baking. Cut out the ravioli with a 3.14inch diameter cookie cutter.
Repeat each step with the remaining dough and pesto.
Bring a pan of water to the boil and season with salt. Plung the ravioli into the water and cook for about 3 minutes. Drain with a skimmer to avoid piercing.
Arrange the ravioli in a dish, drizzle with olive oil and a few chopped hazelnuts. Sprinkle with a pinch of parmesan and serve immediately.