Homemade Pistachio Ravioli filled with three cheeses and tossed with a garlic, lemon, basil, olive oil pistachio pesto for an elegant pasta.
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Making fresh ravioli at home sounds fancy, but it’s surprisingly simple and so worth the little bit of extra effort. Tender homemade pasta pockets filled with creamy cheese become the perfect base for a quick pistachio pesto made with toasted pistachios, fresh basil, garlic, lemon, olive oil, and Parmesan. The pesto comes together in minutes and gives the ravioli a bright, nutty flavor that feels fresh and elegant without being complicated. Finished with a little extra Parmesan, chopped pistachios, and a drizzle of good olive oil, this is the kind of homemade pasta dinner that feels restaurant-worthy but is completely doable in your own kitchen.
Ingredients in Pistachio Ravioli
- Pistachio – Shelled pistachio nuts are the base for the pesto.
- Garlic – A couple cloves of garlic.
- Basil – Fresh basil leaves.
- Lemon – Fresh lemon juice.
- Olive Oil – I use extra virgin olive oil.
- Cream – A little heavy cream makes the sauce come together.
- Flour – Duram wheat semolina for the ravioli dough (can sub all purose flour)
- Eggs – Farm fresh eggs or at least good quality eggs that have a bright yellow yolk.
Salty Owl Tip
If you don’t have time for homemade ravioli, buy fresh store bought and just use my pistachio pesto recipe with cream and butter.
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Pistachio Ravioli
Ingredients
Equipment
Method
- Combine pistachios, garlic, fresh basil, and lemon juice in a blender or food processor. Pulse until coarse while slowing pouring olive oil through the vent hole on top.
- Add flour, eggs, salt and olive oil to a stand mixer bowl and mix using the dough hook on medium until a ball forms. If after 5 minutes the ball has not formed, take out and form with hands, pressing together well, then continue mixing using stand mixer until dough is smooth and not crumbly.
- Cover dough in plastic wrap and refrigerate for at least 10 minutes while you make filling.
- Combine ricotta cheese, mozzarella cheese, parmesan cheese, salt, and pepper in a small bowl. Set aside while you roll out ravioli dough.
- Cut pasta dough in half and save remaining half for another use. Now cut the half in two pieces, dust with flour and flatten with hands to make a small rectangle thin enough to fit through the Kitchen Aid pasta attachment.
- Starting on level 1 setting, feed pasta through, working your way to the final final setting. You may need to re-shape along the way to maintain the rectangle shape. You should have a long rectangle sheet of pasta. Lay on a floured counter and repeat with remaining piece of pasta.
- Once you have two long rectangle shaped sheets of pasta, cut each in half. They should be long enough for 5 raviolis each. Lay them side by side. Place about 1 Tbsp. of filling about an inch apart down the sheet on 2 of the 4 sheets. Now place the remaining 2 sheets on top of the filling sheets.
- Using a ravioli stamp, carefully stamp each ravioli. Press down firmly and if needed, use a knife to cut around and release ravioli.
- Bring a pot of salted water to a boil while you start the sauce.
- Drop your ravioli in the boiling water for about 2-4 minutes or until pasta is tender. Ravioli will float when cooked. Using a slotted spoon, transfer each ravioli to the sauce pan (It's ok if some of the pasta water transfer to the pan which helps build the sauce.)
- While ravioli is boiling. Melt butter in a large saute pan, add pistachio pesto and heavy cream. Combine well.
- Using a slotted spoon, place ravioli directly from boiling water to sauce. The little bit of pasta water will help build the sauce.
- Serve with extra grated parmesan.
More Seriously Good Recipes
If you love a cozy bowl of homemade pasta, there’s plenty more to try next. Lemon Ricotta Ravioli with Bacon and Peas is bright and creamy with salty bacon and sweet peas, while Dungeness Crab Capellini brings delicate pasta together with rich, buttery crab for a beautiful coastal-inspired dinner. For something earthy and comforting, Mushroom Chive Pappardelle is loaded with savory mushrooms, fresh chives, and wide ribbons of pasta that soak up every bit of flavor. Each one is perfect for an easy dinner that still feels a little special.
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