Ravioli is a traditional non veg recipe of Italian pasta. You can stuff it with cheese, meat, or virtually anything you like. It served with tomato or other flavored sauces and, often, grated cheese. It can be made in different shape.
3 cups all-purpose flour
1/4 cup olive oil
1/2 cup water
Extra flour for dusting
1/2 cup fresh ricotta cheese
8 ounces burrata, torn into small pieces
½ cup finely chopped spinach leaves
Pinch of freshly grated nutmeg
2 eggs, lightly beaten
Salt and pepper as taste
For the pesto sauce:
2 tbsp shelled pistachio nuts
1 tbsp walnuts
1 tbsp pine nuts
1 garlic clove, smashed and peeled
1/4 cup Pecorino Romano, grated
2 cups fresh basil leaves
2 tbsp Parmesan, grated, more for serving
1/4 cup extra-virgin olive oil
1 egg yolk, whisked
Salt and pepper
Directions of filling:
In a bowl mix burrata, 1/4 teaspoon pepper, spinach leaves and the nutmeg. Add salt and pepper as needed and keep aside.
Directions of the dough:
Put flour and salt in bowl of a food processor. Add eggs in it and process for 30 to 60 seconds or until dough forms a rough ball. Transfer to a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and let rest in refrigerator for 30 minutes. Roll out your dough either by hand or by machine. It should be thinnest. Cut in to 22 inch long sheets.
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 a folk 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 sheet and filling. In half a gallon of boiling salted water add the ravioli in batches for 2 to 3 minutes. When ravioli is cooking let us make the pesto sauce.
In a blender or food processor, grind nuts. Add basil, garlic, pecorino, Parmesan, 1/8 teaspoon salt and pepper to taste. Gradually pour in oil until a smooth sauce forms. Adjust seasoning. Oil until a smooth sauce forms. Adjust seasoning. Now pour the pesto sauce on ravioli and garnish with Parmesan and chopped pistachios.
Serve it as a starter, either with a sauce or just drizzled with extra virgin olive oil and scattered with fresh herbs and parmesan cheese.
You can use mushrooms, sauce, and meat loaf as filling.