Homemade ravioli with pesto and ricotta filling 25. May 2023

On a clean tabletop, mound the flour and make a well in the centre.

Pour eggs and egg yolks into the well and beat them carefully with a fork. Gradually incorporate the flour from the sides of the well.

When you have a thick dough, knead it by hand until it is soft and even.

Wrap the dough in clingfilm, and let it rest in the refrigerator for at least an hour before use. In the meantime, you can prepare the filling.

Mix ricotta with red pesto in a bowl. Grate garlic in the mix and add salt, pepper, and lemon juice.

When the pasta dough has rested, unwrap it and separate it into four equal parts. Work with one part at a time and wrap the remaining parts in clingfilm again to avoid drying the dough out.

Sprinkle a bit of flour onto the table as well as onto your pasta machine or rolling pin, and carefully roll out the dough into a thin disc. Do so with all four parts of pasta dough.

Place one piece of the rolled-out dough on the table lightly sprinkled with flour, and use a spoon to place small dollops of filling onto the dough. "Remember to leave plenty room between the dollops," Anna says.

Next, place another piece of the rolled-out dough on top of the dough with the filling.

Carefully press around the filling and cut out your ravioli with a ravioli cutter. "If you do not have a ravioli cutter, you can use a glass instead," Clara suggests.

Repeat steps 8-10 with the remaining dough and filling. Place all finished pieces of ravioli on a sheet of baking paper.

Toast the pine nuts on a dry frying pan and put aside until the meal is ready to serve.

Boil the ravioli for around 3-4 minutes directly before serving.

As the pasta boils, make the sauce by heating pesto and olive oil in a frying pan.

Fold the ravioli into the pesto sauce in the pan and serve with the toasted pine nuts.