Ravioli al Pignoli
A perfect pasta sauce for when you want to add a little bit of decadence to your plate. Especially if you’ve already bought ingredients to make Pesto, and you find yourself with leftover Pignoli. After all, those little guys are expensive and you want to make sure you use them to the fullest extent.
Ingredients:
Fresh Pasta Sheets
For the Ravioli Filling:
16 oz Ricotta Cheese
4 tbs Pecorino Romano
1 Egg
1 tbs Pignoli Nuts
1/2 tbs Basil
1/2 tsp Oregano
1/2 tsp Garlic Powder
1 pinch Nutmeg
1/2 tbs Olive Oil
Sea Salt
Black Pepper
For the Sauce:
1 tbs Pignoli Nuts
1/2 tbs Olive Oil
2 tbs Butter
4 cloves Garlic
4 tbs Pecorino Romano
2 sprigs fresh Oregano
1/4 cup Pasta Water
For the Ravioli Filling:
Crush your Pignoli Nuts in a mortar & pestle.
In a medium mixing bowl combine the Egg, Ricotta Cheese, Pecorino Romano, crushed Pignoli Nuts, Basil, Oregano, Garlic Powder, Nutmeg, Olive Oil, Sea Salt, and Black Pepper.
Place in a piping bag and place in the fridge until you’re ready to assemble the Ravioli.
Dollops of filling on prepared pasta dough
Once you are ready to assemble, pipe 1.5” diameter dollops of filling onto a rectangular sheet of pasta that is about 2.5-3” wide by the length of your surface (or as much pasta as you have). Dollops should be places about 1/2” apart & about 1/4” from the base (long side) of your pasta sheet.
Once your dollops are placed, brush a small amount of water around each dollop & fold the remaining pasta sheet over your dollops so the edges match.
Starting from the folded side, gently press the 2 pasta sheets together and make your way around the dollops until they are sealed inside the two pasta sheets.
Slice through the middle of each dollop to create little squares. Using a fork crimp around the 4 sides of each square to be sure they are completely sealed (you don’t want your filling to escape while cooking).
Store your assembled Ravioli in the fridge until ready to serve. If storing more than 1 day, freeze your Ravioli.
For the Sauce:
Add Pignoli Nuts to a sauce pan on medium heat and toast until golden, shaking the pan occasionally to evenly toast.
Once golden, add Olive Oil & minced Garlic. Cook until the garlic is softened.
While the Galic is cooking, add your Ravioli to a pot of boiling salted water and cook for 6-8 minutes.
Once the Garlic is softened add Butter, Pecorino Romano, fresh Oregano & 1/4 cup of the Pasta water & allow to simmer until the Ravoili is finished cooking. Transfer the Ravioli to the sauce and toss. Allow the sauce to reduce until it reaches a silky consistency. Serve immediately & enjoy.
Yields: 4 servings
