Ricotta and Pesto Ravioli

Ricotta and Pesto Ravioli Italian Style - recipe makes 24 raviolo or enough ravioli for 4 people

Ricotta and Pesto Ravioli
PREP TIME 20 minutes COOK TIME 4-6 minutes MAKES 4

For Ravioli:

  • 15 oz. whole-milk ricotta cheese
  • 100 grams Pesto
  • 255g fresh pasta dough
  • splash of oil for pan
  • Parmesan to sprinkle
  • Herbs to garnish (basil)

Preparation method

  1. Roll out freshly made Pasta Dough.
  2. Use Dexam Pasta Maker to make 4 sheets of pasta.
  3. Cut pasta sheets to length of Ravioli Kit - Kit available through Dexam .
  4. Press Pasta Sheet into Ravioli Maker>
  5. Spoon 1 tsp Ricotta into each Raviolo Case
  6. Spoon 1 tsp Pesto into each Ravioli Case.
  7. Sandwich Pesto and Ricotta Fillings with the second pasta sheet .
  8. Roll the Ravioli until the Ravioli Kit cuts 12 ravioli squares.
  9. Turn Ravioli Kit upside down and push out Ravioli.
  10. Repeat whole process to make 12 more Ravioli
  11. Boil large pan of water with a splash of oil.
  12. Add Ravioli and boil for 10-15 minutes.
  13. Drain and serve.
  14. Garnish with fresh parmesan and your favourite fresh herbs.