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Ingredients
- For Pesto:
- 4 cups fresh basil
- 2 cups Parmesan or Romano cheese
- 6 cloves garlic
- Dashes of red pepper flakes
- ½ cup walnuts
- Salt to taste
- Olive Oil for drizzling
- For Ravioli dough:
- 3 egg yolks
- 2 cups flour, sifted
- ¼ teaspoon of salt
- ½ cup water
- For Light Ravioli Sauce:
- 1 tablespoon butter
- 4 cloves garlic, chopped
- Handful fresh basil
- Dashes of Red Pepper Flakes
- ½ cup chicken broth
- Juice of half lemon
- Olive Oil for Drizzling
Directions
- For the Pesto:
- Combine all of the ingredients for the pesto in a food processor and blend until smooth. Place in refrigerator while preparing the ravioli dough.
- For the Dough:
- Sift the flour onto a board; make a well in the center, and place 3 of the egg yolks in the well. Add ¼ teaspoon of salt and 3 tablespoons of the water. Work it into the flour and knead until a stiff dough is formed, adding a little more water as necessary. Knead the dough until it is smooth.
- Divide the dough in half, and roll out 1 of the halves as thinly as possible, and cut into squares with a pastry wheel or a knife. Place about ½ tablespoon of pesto on the center of the dough, and carefully position the top layer. Using the tip of a fork, press the edges of each ravioli sealing the layers. Place the ravioli on a pan dusted with cornmeal.
- In a large pot of boiling salted water, place the ravioli. Cook until ravioli float to the top, about 10 minutes.
- For the Sauce:
- Heat frying pan with a drizzle olive oil and butter. Sautee garlic until fragrant. Add chicken brother, lemon, and basil. Let simmer for a minute.
- Drizzle olive oil and grate Romano cheese on a serving platter. Place the ravioli on the plate and top with the sauce and extra grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 603 | |
| Calories from Fat 237 | 39% |
| Total Fat 27.15g | 34% |
| Saturated Fat 14.55g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 1408mg | 59% |
| Potassium 261mg | 7% |
| Total Carbs 53.7g | 14% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.06g | 1% |
| Protein 35.27g | 56% |
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