Ricotta Ravioli with Pistou

Ingredients

• 200 g type 00 wheat flour
• 2 pieces fresh eggs (medium size)
• 1 piece egg yolk
• 1 tbsp extra-virgin olive oil (for the dough)
• 1 pinch fine salt
• 200 g fresh ricotta (sheep's or cow's milk)
• 30 g grated Parmesan (for the filling)
• 1/4 tsp grated nutmeg
• 1 pinch ground black pepper
• 100 g pistou / pesto alla genovese (see prepared component)
• 4 leaves fresh basil (for serving)
• 20 g grated Parmesan (for serving)

Method

1. Prepare the ravioli dough: on a work surface or in a bowl, make a well with the flour. Add the whole eggs, egg yolk, olive oil, and a pinch of salt. Mix with your fingertips, gradually incorporating the flour until a ball forms. Knead for 8 to 10 minutes, until the dough is smooth, elastic, and no longer sticky. Wrap it and let it rest for 30 minutes at room temperature.
2. While the dough rests, prepare the filling: in a bowl, drain the ricotta if it is too wet (press it lightly in a fine sieve). Add the grated Parmesan and nutmeg, season with a pinch of pepper, and mix gently. Taste and adjust the seasoning. Refrigerate.
3. Make the pistou (or use store-bought pistou): follow the prepared component recipe above. Set aside.
4. Roll out the dough: divide the rested dough into two pieces. Lightly flour the work surface and roll each piece with a rolling pin (or pasta machine) into a thin sheet about 1.5 mm thick. The dough should be translucent without tearing. Cut each sheet into two strips 8 cm wide.
5. Place small mounds of filling (about a heaped teaspoon) on one strip, spacing them 4 cm apart. Lightly moisten the edges around each mound with a brush dipped in water.
6. Cover with the second strip of dough. Press the air out around each mound with your fingers, then seal by pressing firmly. Cut the ravioli with a fluted wheel or knife into squares about 4 cm on each side. Check that the edges are well sealed. Arrange the ravioli on a floured tray without letting them touch.
7. Bring a large pot of salted water to a boil. Add the ravioli and cook for 3 to 4 minutes: they will rise to the surface and the pasta will become slightly translucent. Drain carefully with a slotted spoon.
8. In a large shallow dish or directly on the plates, spread a spoonful of pistou over the bottom. Add the drained ravioli, spoon a second portion of pistou over them, and gently toss to coat. Sprinkle with grated Parmesan and garnish with fresh basil leaves. Serve immediately.

Nutrition

Per serving

Energy

1079.8 kcal

Protein

42.81 g

Carbohydrate

79.98 g

Fat

65.49 g

Fibre

4.71 g

Calcium

120.5 mg

Iron

1.31 mg

Magnesium

31.26 mg