Homemade Pesto Ravioli with Creamy Parmesan Sauce

Ingredients

• For the pesto: For the pesto:
• 2 cups (80g) fresh basil leaves 2 cups (80g) fresh basil leaves
• 1/4 cup (35g) pine nuts 1/4 cup (35g) pine nuts
• 2 cloves of garlic 2 cloves of garlic
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste
• For the ravioli: For the ravioli:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the creamy Parmesan sauce: For the creamy Parmesan sauce:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Additional: Additional:
• Fresh basil leaves for garnish Fresh basil leaves for garnish
• Grated Parmesan cheese for serving Grated Parmesan cheese for serving

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 38g / 15g (total / saturated)
• Carbohydrates: 35g / 4g (total / sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a food processor, combine the basil leaves, pine nuts, garlic, and grated Parmesan cheese for the pesto. Pulse until well combined.
2. 2.
   While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste. Set aside.
3. 3.
   In a large mixing bowl, combine the all-purpose flour and salt for the ravioli. Make a well in the center and crack the eggs into it.
4. 4.
   Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
5. 5.
   Divide the dough into two equal portions and cover with a clean kitchen towel. Let it rest for 30 minutes.
6. 6.
   Roll out one portion of the dough into a thin sheet using a rolling pin or pasta machine. Cut the sheet into small squares, approximately 2 inches in size.
7. 7.
   Place a small dollop of pesto in the center of each square. Fold the square in half to form a triangle and press the edges firmly to seal the ravioli.
8. 8.
   Repeat the process with the remaining dough and pesto.
9. 9.
   In a large pot of salted boiling water, cook the ravioli for about 3-4 minutes, or until they float to the surface. Remove them from the water using a slotted spoon and set aside.
10. 10.
    In a separate saucepan, heat the heavy cream for the Parmesan sauce over medium heat. Once heated, whisk in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
11. 11.
    To serve, place the cooked ravioli on a plate and drizzle with the creamy Parmesan sauce. Garnish with fresh basil leaves and grated Parmesan cheese.

Treat your ingredients with care...

• Basil — Use fresh basil leaves for the pesto to achieve the best flavor. Avoid using wilted or discolored leaves.
• Pine nuts — Toast the pine nuts lightly in a dry skillet before using them in the pesto. This will enhance their nutty flavor.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for both the pesto and the creamy Parmesan sauce. It will provide a more intense and authentic taste.

Tips & Tricks

• If you prefer a thinner consistency for the pesto, gradually add more olive oil until desired thickness is achieved.
• To save time, you can use store-bought ravioli instead of making your own from scratch.
• For a burst of freshness, squeeze a little lemon juice over the ravioli before serving.
• If you want to add some extra texture, sprinkle toasted pine nuts on top of the dish.
• Serve the ravioli immediately after tossing them in the creamy Parmesan sauce to prevent them from sticking together.

Serving advice

Serve the Homemade Pesto Ravioli with Creamy Parmesan Sauce as a main course accompanied by a fresh green salad and crusty Italian bread. Garnish each plate with a sprinkle of grated Parmesan cheese and a few fresh basil leaves for an elegant touch.

Presentation advice

Arrange the cooked ravioli on a plate in a visually appealing pattern, drizzle the creamy Parmesan sauce over them, and garnish with fresh basil leaves. The vibrant green color of the pesto and the creamy white sauce will create a beautiful contrast that is sure to impress your guests.