For the dough
- 4 eggs
- 400g Flour 00
For the Filling
- 1 jar of Lemon Pesto
- 1 jar of Red Cabbage and Ginger Pesto
- 250g cow’s ricotta
- 1 pinch of nutmeg
Put the Pestos inside a strainer 1 day before so that the oil drips.
Start preparing the fresh egg puff pastry. Pour the flour into a bowl with the eggs. Mix the ingredients well with a fork. Then transfer the dough onto a pastry board and work it strongly with your hands until it becomes firm and elastic.
Form a compact dough and wrap it in a white cloth; rest for 30 minutes at room temperature. Cut the dough into different sections. With a rolling pin, roll out the dough on a lightly floured pastry board and then pass it inside the rollers of the machine to get rectangles of thin pastry. Repeat the operation with all the sections of dough. Lay on the board all the puff pastries.
Pour the lemon pesto and red cabbage and ginger pesto in two different containers. Add the ricotta cheese and stir until you get a creamy dough.
Using a teaspoon, place on each sheet of dough, nuts of the filling, spacing them at 4-5 cm from each other.
Cover with another sheet of pasta and, pressing with the tip of your fingers, seal the filling well.
Cut the ravioli with a small wheel.
Cook the ravioli in plenty of salted water. As soon as they surface drain with a skimming ladle. Season with olive oil and Parmesan cheese.