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Receta Pesto Ravioli

by Catherine Pappas

Ingredientes

For Pesto: 4 cups fresh basil 2 cups Parmesan or Romano cheese 6 cloves garlic Dashes of red pepper flakes ½ cup walnuts Salt to taste Olive Oil for drizzling For Ravioli dough: 3 egg yolks

2 cups flour, sifted ¼ teaspoon of salt ½ cup water For Light Ravioli Sauce: 1 tablespoon butter 4 cloves garlic, chopped Handful fresh basil Dashes of Red Pepper Flakes ½ cup chicken broth Juice of half lemon Olive Oil for Drizzling

Direcciones

1. For the Pesto:
2. Combine all of the ingredients for the pesto in a food processor and blend until smooth. Place in refrigerator while preparing the ravioli dough.
3. For the Dough:
4. Sift the flour onto a board; make a well in the center, and place 3 of the egg yolks in the well. Add ¼ teaspoon of salt and 3 tablespoons of the water. Work it into the flour and knead until a stiff dough is formed, adding a little more water as necessary. Knead the dough until it is smooth.
5. Divide the dough in half, and roll out 1 of the halves as thinly as possible, and cut into squares with a pastry wheel or a knife. Place about ½ tablespoon of pesto on the center of the dough, and carefully position the top layer. Using the tip of a fork, press the edges of each ravioli sealing the layers. Place the ravioli on a pan dusted with cornmeal.
6. In a large pot of boiling salted water, place the ravioli. Cook until ravioli float to the top, about 10 minutes.
7. For the Sauce:
8. Heat frying pan with a drizzle olive oil and butter. Sautee garlic until fragrant. Add chicken brother, lemon, and basil. Let simmer for a minute.
9. Drizzle olive oil and grate Romano cheese on a serving platter. Place the ravioli on the plate and top with the sauce and extra grated cheese.

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