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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Kumara Wijamunige
[email protected]I would not recommend this recipe to others.
maraki yemisrach
[email protected]Overall, I was a bit disappointed with this recipe.
Xaawo Siciid
[email protected]I think I would have liked the dish more if I had used a different type of cheese.
Maddy Anderson
[email protected]The dish was a bit too salty for me.
Badon Hossen
[email protected]I found the pistachio pesto to be a bit overpowering.
OrcaReflexXx Gaming
[email protected]The ravioli was a bit too thick for my taste.
Nasrullah marri
[email protected]I would definitely recommend this recipe to others.
Mahogany Domingue
[email protected]This dish is perfect for a special occasion.
Tihardt Aggenbach
[email protected]The crispy sage added a nice touch of texture and flavor.
Doodle Kid
[email protected]The burrata was creamy and melted in my mouth.
Eric D. Blair
[email protected]The pistachio pesto was the star of this dish. It was so flavorful and added a nice crunch to the ravioli.
Ali Bhi
[email protected]This recipe was a bit challenging for me as a beginner cook, but the results were worth it! The ravioli was delicious and the pistachio pesto was a great complement.
Aoun Abbas
[email protected]I'm not a huge fan of ravioli, but this dish changed my mind. The combination of flavors was amazing and the ravioli was cooked to perfection.
Melissa Pruitt
[email protected]This dish was so easy to make and it tasted like it came from a fancy restaurant. The burrata was creamy and melted in my mouth. The pistachio pesto added a nice nutty flavor.
Aneel Tamoo
[email protected]I followed the recipe exactly and the ravioli turned out perfectly. The cooking time was spot on and the sauce was rich and flavorful. Loved the crispy sage garnish too.
Alhassna Abdul Razak
[email protected]The ravioli alla burrata with pistachio pesto was a hit at our dinner party! Everyone loved the creamy filling and the nutty flavor of the pesto. Will definitely be making this again.
kingsize okon
[email protected]This ravioli dish was an absolute delight! The combination of flavors from the burrata, pistachio pesto, and crispy sage was heavenly. Highly recommend trying it out!