Malfatti Genovese Recipe
housemade spinach ravioli stuffed with ricotta cheese, spinach, & creamy basil pesto sauce
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Ingredients
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Pasta Dough
Filling
Creamy Basil Pesto Sauce
Method
Pasta Dough Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a skillet, sauté the spinach over medium heat until wilted. Allow it to cool, then chop finely. In a bowl, mix the ricotta cheese, chopped spinach, grated Parmesan, nutmeg, salt, and pepper until well combined.
Ravioli Assembly
- 3
Assemble the Ravioli
Roll out the rested pasta dough into thin sheets. Place small mounds of filling about 1 inch apart on one sheet. Moisten the edges with water, then place another sheet of pasta on top. Press down around each mound to seal, then cut out individual ravioli.
Cooking the Ravioli
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Sauce Preparation
- 5
Make the Creamy Basil Pesto Sauce
In a food processor, combine the basil, pine nuts, and garlic. Pulse until finely chopped. With the motor running, gradually add olive oil until smooth. Stir in heavy cream and grated Parmesan, then season with salt and pepper to taste.
Serving
- 6
Serve
Toss the cooked ravioli in the creamy basil pesto sauce until well coated. Serve immediately, garnished with additional Parmesan if desired.
