Pesto Ravioli.

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    Variation of a classic: Treat your guests to these homemade pesto ravioli! They take a bit longer to make, but can be prepared well in advance.

    Recipe for 6 persons

  • 500 g pasta dough, pre-rolled
  • 250 g Ricotta cheese
  • 2 table spoons of Pesto Rosso
  • 2 table spoons of Pesto Classico
  • 50 g Parmesan cheese, grated
  • 1 teaspoon of salt and pepper

  • Distribute ricotta and parmesan cheese, salt and pepper into two bowls
  • Add one tablespoon of Pesto Rosso into one bowl, one tablespoon of Pesto Classico into the other one, mix well
  • Cut the dough into 5 cm wide strips
  • Put 1-2 teaspoons of the filling onto each strip, not to close to the edge
  • Moisten the edges of the dough with a little water using a brush
  • Fold the dough and press on the edges using a fork
  • Carefully lower the ravioli into the boiling water, one by one, using a ladle
  • Retrieve the ravioli from the water after about 3 minutes


  • Improve the ravioli with a little butter and grated parmesan cheese. There is no need to add any sauce; this way, the filling is shown to its fullest advantage
  • The raw ravioli can be frozen for later use