Ravioli Alla Burrata With Pistachio Pesto
Updated May 31, 2023
- Total Time
- About 1 hour
- Rating
- Comments
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Ingredients
- 250grams all-purpose flour (about 2 cups)
- 3grams fine sea salt (about ½ teaspoon)
- 3large eggs
- ½cup fresh ricotta cheese (about 4 ounces)
- 8ounces burrata, torn into small pieces
- Salt and pepper
- Pinch of freshly grated nutmeg
- Semolina or fine cornmeal, for dusting
- 2tablespoons shelled pistachio nuts (about 15 grams), more for serving
- 1tablespoon walnuts (about 6 grams)
- 1tablespoon pine nuts (about 6 grams), or more walnuts
- 2cups fresh basil leaves (about 2 ounces)
- 1garlic clove, smashed and peeled
- ¼cup Pecorino Romano, grated
- 2tablespoons Parmesan, (grated), more for serving
- Salt and pepper
- ¼cup extra-virgin olive oil
- 1egg yolk, whisked
For the Pasta Dough (see Note)
For the Filling
For the Pesto
Nutritional analysis per serving (6 servings)
466 calories; 26 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 20 grams protein; 359 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Make the filling: In a medium bowl, mix ricotta, burrata, ¼ teaspoon pepper and the nutmeg. Add salt as needed.
- Step 3
Roll out pasta to the thinnest setting according to pasta machine instructions. Cut into four 22-inch long sheets.
- Step 4
Make the ravioli: Lay out a sheet of pasta and dollop ½ 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 2½-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.
- Step 5
Make the pesto: In a blender or food processor, grind nuts. Add basil, garlic, pecorino, Parmesan, ⅛ teaspoon salt and pepper to taste. With machine running, gradually pour in oil until a smooth sauce forms. Adjust seasoning.
- Step 6
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.
- You can use store-bought wonton wrappers instead of making pasta dough; you’ll need two packages of wrappers. In step 4, lay out 6 wrappers on a clean dish towel and brush with egg yolk. Mound ½ tablespoon filling on each. Cover with another wrapper, pushing out air before sealing well with your fingers. Repeat with remaining wrappers and filling.
Private Notes
Comments
! Please note ! Currently it lists egg yolk as one of the pesto ingredients. This is wrong of course, use the egg yolk to close the ravioli. ! Tip ! The ravioli are quite fragile so it's best to scoop them out of the water with a slotted spoon or strainer scoop. Definitely do not drain them in a colander, all your ravioli will be crushed under the pouring water.
I am somewhat embarrassed to admit that I did not make the ravioli, but I did make the pesto. The pistachios were a stroke of genius for this delicious, simple pesto that delivers big, bold, elemental flavors. Perfect for a summer pasta with tomato salad on the side, which end up borrowing some of the pesto flavors - thank you Melissa! And I'll make the ravioli another time.
I made this exactly as written. Everyone at the dinner party was in raptures & my husband pronounced it the best thing I've ever made. But it took me 3 full hours. I'm not a ravioli novice, but not an expert, either. Just know that if you're not super skilled at ravioli-making, all the rolling & filling etc. can take a long time. If making in advance, place directly on a baking sheet (w/ semolina), put in freezer, then transfer later to a plastic bag. I kept some this way for 3 days--perfect.
I can't stand pignoli/pine nuts, so I skip anything with pesto, but I love pistachios. I have a garden full of fresh basil and was looking for the perfect Summer pasta dish. This recipe was perfection! It was a huge hit at my dinner party. Buonissimo!
OK so these were really great. But they took so long, haha. I expected it and planned for it since I was rolling by hand. It took me like 4 hours. I used half semolina and half 00, and had to add a few tsp of water. The dough rested at least an hour. I did make a bit more filling by eyeball and increased the dough by 1/3 per another suggestion. It made around 45 raviolis. I will buy a pasta roller if I do it again.
Totally amazing! I broke the steps up so it wasn't such a long process. Make the dough, pesto and filling ahead and refrigerate for several hours. No nutmeg in filling, but lemon zest and a pinch of cayenne instead. Roll the ravioli to number 5 on my Kitchen Aide attachment. Made 28 raviolis, and I had about 25% of the dough left, so next time I'll make more filling. Top with more nuts, cheese, zest. I am a seasoned cook, and my husband said this was one of the best meals ever. Thanks, Melissa.