Homemade Pesto Ravioli

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

Preparation

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.