Homemade Pesto Ravioli


For Pesto:
4 cups fresh basil
2 cups Parmesan or Romano cheese
6 cloves garlic
Dashes of red pepper flakes
½ cup walnuts
Salt to taste
Olive Oil for drizzling
For Ravioli dough:
3 egg yolks
2 cups flour, sifted
¼ teaspoon of salt
½ cup water
For Light Ravioli Sauce:
1 tablespoon butter
4 cloves garlic, chopped
Handful fresh basil
Dashes of Red Pepper Flakes
½ cup chicken broth
Juice of half lemon
Olive Oil for Drizzling


For the Pesto:
Combine all of the ingredients for the pesto in a food processor and blend until smooth. Place in refrigerator while preparing the ravioli dough.
For the Dough:
Sift the flour onto a board; make a well in the center, and place 3 of the egg yolks in the well. Add ¼ teaspoon of salt and 3 tablespoons of the water. Work it into the flour and knead until a stiff dough is formed, adding a little more water as necessary. Knead the dough until it is smooth.
Divide the dough in half, and roll out 1 of the halves as thinly as possible, and cut into squares with a pastry wheel or a knife. Place about ½ tablespoon of pesto on the center of the dough, and carefully position the top layer. Using the tip of a fork, press the edges of each ravioli sealing the layers. Place the ravioli on a pan dusted with cornmeal.
In a large pot of boiling salted water, place the ravioli. Cook until ravioli float to the top, about 10 minutes.
For the Sauce:
Heat frying pan with a drizzle olive oil and butter. Sautee garlic until fragrant. Add chicken brother, lemon, and basil. Let simmer for a minute.
Drizzle olive oil and grate Romano cheese on a serving platter. Place the ravioli on the plate and top with the sauce and extra grated cheese.


Monday, August 6, 2012 - 12:59pm

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