Home-made Ravioli with Ricotta Pesto Stuffing
The rather low-fat ricotta is rightly popular as an Italian cream cheese variant, because it is rich in protein and various minerals: magnesium strengthens the nerves and calcium and phosphorus ensure healthy bones and teeth. The basil from the pesto makes the digestive motor work and helps with stomach problems and flatulence through essential oils.
The homemade ravioli taste even better if the pesto is homemade; with our recipe for pesto verde you are perfectly prepared! The filling can of course vary according to your mood: For vegetarian enjoyment and the extra crunch we recommend chopped walnuts instead of turkey ham.
- For the ravioli dough
- 300 grams Pastry flour (double grip)
- 3 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
step 1 and 2
For the dough: Place the flour on the work surface, make a well in the center and a form high edge around. Break the eggs into the well along with the oil and salt and knead into a smooth, pliable dough. Add some water or flour as necessary. Shape the dough into a disk, wrap in plastic wrap and let rest 30 minutes.
Divide the dough into 3 or 4 portions and knead each again. Roll out thinly with the pasta machine or on a lightly floured surface with a rolling pin to about 3 mm (approximately 1/8-inch) thickness. Cut with a scalloped pastry wheel into 7 x 7 cm (approximately 3-inch) squares.
For the filling: Place 1 teaspoon of pesto in the center of half the squares.
Top the pesto with a little ricotta and a small piece of prosciutto. Place a square of dough top and press the edges together to seal. Let rest on a floured surface until all the ravioli are formed.
Bring a large pot of salted water to a boil, add the ravioli and cook until they bob to the surface and are cooked through. Drain.