Pistachio Ravioli
The Salty Owl Cowww.thesaltyowlco.comHomemade Pistachio Ravioli filled with three cheeses and tossed with garlic, lemon, basil olive oil and pistachio pesto for a rich, elegant pasta.
Servings: 4
Equipment
- 1 ravioli cutter
Ingredients
Pistachio Pesto
- 1 cup pistachios shelled
- 2 cloves garlic
- 1/2 cup fresh basil
- 1/2 lemon juiced
- 3/4 cup olive oil
- salt and pepper
Three Cheese Ravioli
- 2 cups duram wheat semolina can sub all purpose flour
- 3 farm fresh eggs
- 1 tsp. salt
- 1/2 tsp. olive oil
- 7 oz. whole milk ricotta cheese
- 1/2 cup mozerella cheese grated
- 1/4 cup parmesan cheese grated
- 1/8 tsp. salt
Other Ingredients
- 1/2 cup butter
- 1/4 cup heavy cream
Instructions
Pistachio Pesto
- 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.
Three Cheese Ravioli
- 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.
Bringing it All Together
- 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.