Ravioli Al Pesto

4 artichoke hearts, boiled for 25-35 minutes
1 lb ricotta cheese
2 lbs fresh lasagna sheets
salt and pepper, to taste
1 egg yolk, for sealing ravioli
  • Cut the uncooked fresh pasta sheets into 2-inch squares
  • In a food processor, blend the boiled artichoke hearts with the ricotta cheese and salt and pepper until the mixture is thoroughly combined
  • Put a spoonful of the puree on half of the squares.
  • cover each square and seal them carefully so no water gets inside. To seal, brush the edges with egg yolk.
  • Cook in boiling water for 8-10 minutes. The raviolis are cooked with they float.
  • Serve with pesto sauce.

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