Ravioli Genovese (v) Recipe
goat cheese, spinach, and toasted pine nut ravioli | basil pesto cream | oven-dried tomato | pecorino romano
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Ingredients
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Ravioli
Basil Pesto Cream
Oven-Dried Tomatoes
Garnish
Method
Ravioli Preparation
- 1
Make the Ravioli Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in cling film and let rest for 30 minutes.
- 2
Prepare the Filling
In a skillet over medium heat, toast the pine nuts until golden, about 3-4 minutes. Remove and let cool. In the same skillet, sauté the spinach until wilted, about 2-3 minutes. Allow to cool, then chop finely. In a bowl, combine goat cheese, chopped spinach, and toasted pine nuts. Mix well and season with salt.
- 3
Roll Out the Dough
After resting, roll out the dough using a pasta machine or rolling pin to about 1-2 mm thickness. Cut into squares or circles, depending on your preference.
- 4
Fill and Seal the Ravioli
Place a teaspoon of filling in the center of each pasta square/circle. Moisten the edges with water, fold over, and seal tightly. Repeat until all the dough and filling are used.
Basil Pesto Cream Preparation
- 5
Make the Pesto
In a food processor, blend the basil leaves, Parmesan cheese, garlic, and pine nuts until finely chopped. Gradually add olive oil while blending until smooth. Adjust seasoning with salt and pepper.
- 6
Combine with Cream
In a saucepan, combine the pesto with heavy cream over low heat. Stir until heated through and well combined. Set aside.
Oven-Drying Tomatoes
- 7
Prepare the Tomatoes
Preheat the oven to 100°C (212°F). Halve the cherry tomatoes and place them cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt.
- 8
Oven-Dry the Tomatoes
Bake the tomatoes for about 2-3 hours or until they are shriveled and slightly dried. Remove from the oven and let cool.
Cooking and Serving
- 9
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes until they float to the top and are tender. Remove with a slotted spoon.
- 10
Plate the Dish
On each plate, spoon some basil pesto cream, then place ravioli on top. Garnish with oven-dried tomatoes, grated Pecorino Romano cheese, and fresh basil leaves.
- 11
Serve
Serve immediately while hot and enjoy your delicious Ravioli Genovese!