Fresh Pesto Ravioli

Fresh Ravioli

Ingredients:

Ravioli

●  8 cups all-purpose flour

●  2 cups water

Cream Cheese Pesto Filling

●  Plant-based cream cheese **used separately

●  3 cup basil

●  1.5 cup spinach

●  1.5 lemons (zested and juiced)

●  1 cup pistachios

●  Salt to taste

●  3⁄4 cup olive oil

Garnish

● Sage Leaves

● Microgreens

● Salt/Pepper

Directions:

Homemade Ravioli

Instructions:

1. Make the Dough:

   • On a clean work surface, pour the flour into a mound and create a well in the center.

   • Slowly pour the water into the well.

   • Using a fork, mix the water and gradually pull in the flour from the edges until the dough begins to come together in lumps.

2. Knead the Dough:

   • Use your hands to knead the dough until it becomes a smooth, elastic ball (about 5–10 minutes).

   • Wrap the dough or place it in a covered bowl and let it rest in the fridge for 15 minutes.

3. Roll Out the Dough:

   • Divide the dough into 2 to 4 pieces for easier rolling.

   • Roll each piece out on a floured surface until it's about 2mm thick.

4. Cut and Fill the Ravioli:

   • Cut the dough into squares, about 2–3 inches wide.

   • On half of the squares, place 1 teaspoon of cream cheese and 1 teaspoon of pesto in the center.

   • Leave the other half of the squares to use as the tops.

5. Seal the Ravioli:

   • Lightly brush the edges of the filled squares with water.

   • Place a second square on top of each, pressing down the edges to seal.

   • Use a fork to crimp the edges or a ravioli cutter to shape them into circles.

6. Cook the Ravioli:

   • Bring a large pot of salted water to a boil.

   • Carefully drop in the ravioli and cook until they float to the top (about 2–4 minutes).

   • Remove with a slotted spoon and serve hot.

     
     

 Pesto

Instructions:

1. Blend the Base:

   • In a food processor, combine all the ingredients except the olive oil.

   • Pulse until everything is roughly chopped and broken down.

2. Incorporate the Olive Oil:

   • With the food processor running, slowly drizzle in the olive oil.

   • Blend until the pesto is smooth and fully combined.

     
     

Sage Oil & Garnish

Instructions:

1. Make the Sage Oil:

   • Add olive oil to a small pan and heat over high heat.

   • Add fresh sage leaves and cook until they are crispy.

   • Remove from heat.

2. Finish the Dish:

   • Brush the sage oil over the cooked ravioli.

   • Garnish with micro-greens and a sprinkle of salt and pepper.