BASIL PECAN PESTO RAVIOLIS
Steps:
- To Make Dough: (wonton skins can be used instead) make a volcano shaped mound of the flour, crack the eggs into the middle and slowly add the flour until it is a tight ball (if it is still too loose, add more flour) kneead for 5 minutes on a lightly floured surface. Wrap in plastic and refrigerate for 1 hour. Roll dough out with a pasta machine or roller, cut into rounds and fill with pesto (see below), wipe one half of round with luke warm water and seal. Boil for 2-3 minutes. Filling: Place Basil, 3 cloves of the garlic, pecans, and cheese in a food processor, process with enough oil to keep it going until it is finely ground. Sauce: Melt butter and saute the remaining two cloves of garlic (finely chopped), drain raviolis, toss with butter and serve, covered with chopped basil and grated parmesan or romano
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