Cheese Ravioli with Pesto

Cheese filled ravioli mixed with fresh pesto and topped with more Parmesan cheese is just heavenly.

This is a dish for pasta lovers and cheese lovers.

Preparation Time: 10 minutes 

Cook Time: 15 minutes 

Serves : 3-4

Ingredients:

Fresh four cheese Ravioli: 20 oz (family size) if using store bought.

Basil Pesto : 1 cup

Olive oil: 1 teaspoon 

Parmesan cheese: 4 tablespoons 

Ravioli: 

All purpose flour: 3 cups

Eggs : 2

Salt : 1/2 teaspoon 

Water : 1/2 cup 

Filling:

Ricotta cheese: 1 1/2 pounds drained 

Grated Romano Cheese: 1/4 cup 

Eggs : 2

Fresh Parsley : 2 tablespoons minced

Pepper: 1/2 teaspoon 

Salt to taste 

To make the Filling:

Mix all the ingredients listed for filling and make a smooth filling.

1. For Ravioli Dough: 
2. Sift flour and salt together. Place flour mixture on a board, making a well in the center of the flour.
3. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
4. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
5. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
6. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
7. Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
8. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
9. Using your fingers, gently press dough between each dab of filling to seal it.
10. Cut ravioli into squares with a (zig-zag edged) very sharp knife. Allow ravioli to dry for one hour before cooking.
11. Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
12. Drain the ravioli and put them into a large bowl. Add the pesto and 1 teaspoon of olive oil and toss well. Top it off with more Parmesan cheese and serve hot.
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