Ravioli with Pesto
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Ravioli with pesto

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Looking for an easy weeknight dinner idea? This Pesto Ravioli only need 5 ingredients and 15 minutes to make! This easy comfort food recipe is best served with a simple salad and garlic bread. Save this pin!
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3 Cheese Pesto Ravioli 🍃Putting my pasta machine to work! So I’ve made ravioli stuffed with ricotta, topped with Burrata + Parmesan cheese!! 😋  Ingredients:   • 🍝Pasta dough  • - 1 cup AP flour   • - 1/2 cup semolina flour   • - 1 egg   - 3 tbsp water   🍃Pesto   • - Basil (3 handful)  • - Garlic 2 cloves  • - Parmesan cheese 1/4 cup  • - Pine nuts 1/4 cup  • - EVOO 1/4 cup   • - Salt (a pinch)  - Black pepper 1 tsp   Others:  • - Ricotta (1 cup), dried parsley and salt (filling)  - Burrata (fresh mozzarella filled with mozzarella cream) it’s so delicious 🤤  Instructions:   • 1. Combine all pasta dough ingredients and knead until you get a smooth dough.  • 2. Shape it into a ball and place in a covered bowl to prevent drying. Let it rest for 30 mins.   • 3. Meanwhile, let’s make the pe
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1hr · 2 servings     Ingredients for dough  • Flour   • Egg  • Salt  • Oil  Ingredients for filling   • Spinach  • Garlic  • Finely chopped mushrooms  • Salt and pepper to taste  Ingredients for sauce  • Butter  • Garlic granules  • Cherry tomatoes   • Feta  Steps for the ravioli   • Knead the dough and keep aside covered for 30mins.   • Prepare the filling of ravioli and let it cool down.  • For making ravioli, cut any shape, put the filling, then press down with a fork.   • Boil the ravioli and drain excess water.  • For the sauce, add butter to a pan, then put some dried garlic granules.   • After 30 seconds, add the tomatoes cut into halves.   • Cook for 1 min and then add in salt and the boiled ravioli.  • Add feta crumbles now, lower the gas and cover for 1 min.   • Finally plate the
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15min · 3 servings

 

INGREDIENTS:
 • 1 package Ricotta Cheese Ravioli (U.S. Residents I used the lemon ricotta cheese ravioli from Trader Joe's which are fantastic with this!)
 • 1 Tbsp (15 ml) olive oil
 • 1 shallot, sliced thinly into half-moons
 • salt and pepper to taste
 • 1/4 cup (60ml) store-bought pesto sauce
 • 1/2 cup (75g) frozen peas
 • 1 ladle of hot pasta water
 • 2 Tbsp (30ml) heavy cream
 • 1/2 tsp (2.5ml) lemon zest
 • 1 1/2 cups (3 fistfuls) baby spinach
 • freshly grated parmesan cheese to taste
 • Toasted pine nuts optional

METHOD:

Measure and prep all the ingredients so the sauce can be made quickly. This will assure your sauce will be done when the ravioli is done.

Boil water and add ravioli. Cook ravioli until tender. 

Meanwhile, heat the olive oil in a deep sk
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