- ⅝ lb all-purpose flour
- 3 eggs
- 5 oz goat cheese
- 3 oz ricotta cheese
- 3 oz Parmigiano Reggiano cheese
- 1 pinch marjoram, fresh
- 1 pinch thyme, fresh
- 1 pinch basil
- 1 egg
- salt and pepper to taste
For light pesto
- 2 ½ tablespoons extra virgin olive oil
- 1 oz basil
- ¾ oz pine nuts
- 1 ½ oz Parmigiano Reggiano cheese
- ¾ oz Pecorino cheese
40 minutes preparation + 5 minutes cooking
Sieve the ricotta and goat’s milk cheese.
Add the chopped aromatic herbs, the egg and the Parmesan cheese. Season with salt and pepper and mix together well.
Make the fresh pasta by thoroughly mixing all the ingredients. Wrap the pasta dough in cling-film and put in the fridge for 30 minutes. Roll out the dough into thin sheets, lay it on the appropriate mould and fill the centers.
After filling, lay the other sheet on top, making sure the edges are well-sealed. Make the ravioli by cutting them out with the appropriate pastry cutter.
Prepare the pesto with the ingredients listed.
Meanwhile, cook the ravioli in abundant boiling salted water. Once they are cooked and put onto the plate, emulsify the pesto with a little cooking liquid and dress them. Decorate the plate with drops of pesto and small aromatic herb leaves.
The pasta dough to be used must not be too moist, or the ravioli may split open.
The filling must be right in the centre, so that in sealing the ends of the pasta it does not leak out during cooking.
To cook the ravioli, it is best to drop them into abundant salted water brought to a rolling boil. This is to avoid them sticking together during cooking.
To make pesto quickly, the ingredients must be put simultaneously into a container, covered with oil and then emulsified using an immersion hand blender. In this way, the basil does not oxidize.