Ravioli stuffed with organic basil pesto and buffalo mozzarella

A traditional Italian first course, pasta with basil pesto releases all the aroma of the fresh ingredient. To enhance its flavors, we offer a variation with homemade ravioli, prepared with a delicious filling of ricotta and buffalo mozzarella, pesto, and parmesan.

CATEGORY
First courses
DOSES
4
PREPARATION TIME
50 minutes
COOKING TIME
15 minutes
DIFFICULTY
Average

Chop the mozzarella and place it in a sieve to remove all the whey. Take the ricotta and sieve it into another bowl.

Meanwhile, start making the dough. Pour the flour and eggs into the bowl of a stand mixer and knead until you obtain a smooth dough. Cover the dough and let it rest for 30 minutes.

Take the mozzarella and squeeze it well. Add the sifted ricotta, grated Parmesan, basil pesto, salt, and pepper. Mix everything together with a spatula. Pour the mixture into a piping bag and refrigerate.

Next, take the dough you prepared, attach the pasta roller attachment to the mixer, and roll it out until it is between 0.5mm and 1mm thick.

Place a strip of pasta on a floured surface, take a piping bag with the filling, and pipe small cone-shaped blobs of it onto the pasta, spaced evenly apart. Cover with another strip of pasta and press around the filling, squeezing out any air. Cut and shape the ravioli, setting them aside as you go.

Now, prepare the sauce. Pour the Peranzana EVO oil into a hot pan. Then add the garlic, organic tomato puree, salt, and fresh basil. The puree has a thick consistency and doesn't require long cooking, just enough for the ingredients to blend (about 10 minutes).

Meanwhile, cook the ravioli in boiling water for about 3 minutes, until they float to the surface. Once ready, carefully drain them and pour them into the pan with the sauce. If necessary, add a little of the cooking water to make the sauce thinner when stirring. Serve and, if desired, drizzle with Parmesan cheese and a drizzle of Peranzana EVO oil.