RAVIOLI al PESTO | Put the sauce inside and just dress with olive oil and Parmigiano (and pancetta)

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Welcome to our casa and today we're making ravioli al pesto.

We're going to make a pesto ravioli with pesto inside the ravioli.

Add 1 cup of fresh basil leaves and 2 cloves of garlic into a food processor.

Add 1 cup of freshly grated parmigiano reggiano cheese, a little salt, and some fresh cracked black pepper.

Drizzle in olive oil while blending until smooth, adding a little more olive oil as needed.

Take a little fresh mozzarella and cube it to add to the ravioli filling.

In a hot frying pan, add cubed pancetta without any oil and fry until crispy, until it turns a dark red color, then set aside.

Once your water is rapidly boiling, lower the flame to a gentle simmer to cook the ravioli without bursting them.

Once the ravioli float to the top, let them stay there for a good 30 seconds before taking them out and placing them onto a clean plate.

Plate the ravioli, drizzle with olive oil, add freshly grated parmigiano cheese, and top with crispy pancetta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens