Barilla recipes

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Ravioli with Goat Cheese, Herbs and Light Pesto

di Academia Barilla

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Ravioli with Goat Cheese, Herbs and Light Pesto
PREPARATION TIME
45 minutes

DIFFICULTY
Medium

TYPE
First course

ITALIAN REGION
Lazio




Ingredients for 4 people


2 ½ cups flour
3 eggs
5 ¼ ounces goat cheese
3 ounces ricotta
1 cup Parmigiano Reggiano
1 pinch fresh marjoram
1 pinch fresh thyme
1 pinch basil
1 egg
salt and pepper to taste
For pesto: 3 tablespoons extra virgin olive oil

1 cup fresh basil
¼ cup pine nuts
½ cup Parmigiano Reggiano
¼ cup Pecorino



Preparation 40 minutes preparation + 5 minutes cooking
1. Pass ricotta and goat cheese through a sieve

2. Add chopped herbs, 1 egg and Parmigiano cheese

3. Season with salt, pepper and mix well

4. On a work surface, make a well in the flour, add eggs and combine well to form a smooth dough

5. Allow to rest for 20 minutes, covered with a dish towel or plastic wrap

6. Roll into two equal thin sheets (less than 1/16 inch) with a rolling pin or pasta machine

7. Evenly arrange small amounts of filling about 1 ½ inches apart on one sheet

8. Cover with the other sheet and seal the edges well

9. Form the ravioli by cutting with the tip of a knife or ravioli cutter

10. Prepare pesto in a mortar and pestle or blender by processing the pine nuts and basil while adding a stream of oil

11. When the ingredients are completely combined, add the Parmigiano and Pecorino cheeses and mix well

12. Meanwhile, boil the pasta in a large amount of salted water for 4 minutes

13. Drain and arrange on plate

14. Mix the pesto with two tablespoons of cooking liquid and dress the ravioli

15. Garnish the plate with drops of pesto and some fresh herbs