7.20.16 Pesto Ravioli with Fresh Tomato - WFSB 3 Connecticut

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7.20.16 Pesto Ravioli with Fresh Tomato

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Ravioli di Pesto al Pomodoro Fresco (Pesto Ravioli with Fresh Tomato)

From Francesco at L'Orcio in New Haven

Serves 4 People


1 ¾ cups flour

2 eggs

Pinch of salt

40 large leaves of basil

1/4 cup pine nuts

1/3 cup grated Parmigiano Reggiano

16 oz fresh ricotta cheese,

Extra virgin olive oil

1 teaspoon finely chopped garlic

 2 tablespoons extra virgin olive oil

6 vine ripened tomatoes that have been blanched peeled and diced

5 leaves of basil

Sea Salt to taste

Parmigiano Reggiano for finishing


For the dough

Sift the flour and pinch of salt into a mound on the counter.  Make a well in the center and add the eggs. Using your fingers, gradually incorporate the flour, then kneed for about 10 minutes.  If too soft, add a little extra flour, if too firm, add a little water.  Shape the dough into a ball and let rest for 15 minutes. 

For the filling

In a food processor blend the basil, pine nuts and extra virgin olive oil.  In a separate bowl mix the ricotta, the Parmigiano and the pesto from the food processor.  Add a pinch of salt to taste.

Divide the dough into two equal parts and roll them out on a lightly floured surface being sure to make them similar in shape.  One will be the bottom of the ravioli and the other will be the top.  With a Pint glass designate circles to create your ravioli, do not cut through the dough with the glass, just leave a slight indentation.  Be sure to leave just about a ½ inch between each circle.  In the middle of each circle place 1 heaping teaspoon of the mixture.  Fold the top piece of dough in half and then gently position it over the bottom piece and the filling. Unfold it to cover the other side.  Using the same pint glass you will cut out each ravioli by pressing hard to cut all the way through the dough.  Remove the excess dough and use a fork to pinch the ends shut.

For the sauce

In a medium sauté pan heat the extra virgin olive oil add the garlic and let simmer for one minute then add the tomatoes.  Cook for 5 minutes add salt to taste and chopped basil.

Boil the ravioli for 5 minutes in a large stockpot with ample salted water.  Pour the strained ravioli into the sauce and let simmer for about 2 minutes adding a scoop of pasta water to the mixture.  Plate the ravioli and top with Parmigiano Reggiano