RAVIOLI ALLA BURRATA WITH PISTACHIO PESTO
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the dough: Put flour and salt in bowl of a food processor. Pulse briefly to combine. Add eggs and process for 30 to 60 seconds, or until dough forms a rough ball. If dough appears dry, add water 1 teaspoon at a time. If it is smearing along sides of mixer, add 1 tablespoon flour. Transfer to a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.
- Make the filling: In a medium bowl, mix ricotta, burrata, 1/4 teaspoon pepper and the nutmeg. Add salt as needed.
- Roll out pasta to the thinnest setting according to pasta machine instructions. Cut into four 22-inch long sheets.
- Make the ravioli: Lay out a sheet of pasta and dollop 1/2 tablespoon mounds of filling in two lines, 2 inches apart. Brush egg yolk around filling. Lay another sheet of pasta directly over filling and use your fingers to press out any air pockets. Using a round 21/2-inch cutter, or larger, cut out ravioli around filling. Remove excess pasta and press edges closed with your fingers. Repeat with remaining sheets of pasta and filling. Let rest on a rimmed baking sheet sprinkled with semolina or cornmeal. Sprinkle with additional semolina to avoid sticking. Chill until ready to cook.
- Make the pesto: In a blender or food processor, grind nuts. Add basil, garlic, pecorino, Parmesan, 1/8 teaspoon salt and pepper to taste. With machine running, gradually pour in oil until a smooth sauce forms. Adjust seasoning.
- Cook ravioli in boiling water for 2 to 3 minutes, until pasta is cooked through. Drain well. Top with pesto and garnish with Parmesan and chopped pistachios.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 11 grams, Sodium 435 milligrams, Sugar 1 gram, TransFat 0 grams
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Saghar bhai
[email protected]I'm not a big fan of ravioli, but this recipe has me intrigued.
ilia razaqi
[email protected]Wow! This recipe looks amazing. I'm definitely going to try it.
Lindsey Hall
[email protected]This ravioli dish is on my to-cook list. It looks so good!
Diaz Lawrence
[email protected]I can't wait to try this recipe! It looks absolutely mouthwatering.
Clayton Strey
[email protected]I'm always looking for new and exciting ravioli recipes, and this one definitely fits the bill. It's a unique and delicious dish that I'll be making again soon.
shenal hemantha
[email protected]This dish is a great way to impress your friends and family. It's sure to be a hit at your next dinner party.
Adithi Sohana
[email protected]The pistachio pesto is a great way to use up leftover pistachios. I always have a bag of them in my pantry.
Delta Z R K
[email protected]I love that this dish can be made ahead of time. It's a great option for busy weeknights.
sciemone moodley
[email protected]This was the perfect dish for a special occasion dinner. It was elegant and delicious, and my guests raved about it.
Selehom Gebreab
[email protected]I served this dish with a side of roasted vegetables, and it was the perfect complement to the rich flavors of the ravioli.
Hina Abbasi
[email protected]This ravioli dish is definitely a keeper! I'll be making it again and again.
Rh Araf
[email protected]I added a touch of chili flakes to the pesto for a bit of heat, and it really took the dish to the next level.
faqeer faqeer
[email protected]I was impressed with how well the flavors of the burrata, pesto, and ravioli came together. It was a harmonious and delicious combination.
Lucky boy Starboss
[email protected]This dish was surprisingly easy to make, even for a beginner cook like me. The instructions were clear and concise, and I was able to follow them easily.
Ritu Tharu
[email protected]The ravioli were cooked perfectly - al dente and bursting with flavor. They held up well to the creamy sauce and pesto without getting soggy.
Ann Furaye
[email protected]I'm not usually a fan of pesto, but this pistachio version changed my mind. It was so fresh and flavorful, I could eat it by the spoonful!
Jeff Smith
[email protected]The pistachio pesto was the star of the show - so aromatic and nutty! It paired perfectly with the rich burrata and ravioli.
Rizwan Yousaf
[email protected]This ravioli dish was an absolute delight! The combination of creamy burrata, flavorful pistachio pesto, and delicate pasta was simply divine.