Ravoli with Ricotta and Pesto

For the pesto, toast pine nuts slowly fry in a dry pan. Remove and let cool. Rinse the basil, shake dry, and pluck off the leaves. Peel garlic and crush with a little salt and pine nuts in a mortar. Add basil and continue to grind in the mortar. Stir in finely grated Parmesan and oil until a thick. Season with salt.

For the dough, stir together flour, eggs, egg yolks, oil and salt then knead with hands until smooth. If necessary add a little cold water or flour to get a pliable dough. Form a ball, cover with plastic wrap and refrigerate for about 30 minutes.

For the filling, combine ricotta, Parmesan, bread crumbs and egg. Season with salt, pepper and nutmeg.

Roll the dough out thinly on a floured surface or with a pasta machine. 

Set out a sheet of dough and place 1 teaspoon of filling at intervals of about 4 cm (approximately 1 1/2 inches). Then top with another sheet of the dough. Press firmly around the filling and cut squares with a pastry wheel. Press the edges together firmly. Cook the ravioli in boiling salted water for 4 to 5 minutes.