RAVIOLI ALLA BURRATA WITH PISTACHIO PESTO

Ravioli alla Burrata With Pistachio Pesto image

Provided by Melissa Clark

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

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Ingredients

250 grams all-purpose flour (about 2 cups)
3 grams fine sea salt (about 1/2 teaspoon)
3 large eggs
1/2 cup fresh ricotta cheese (about 4 ounces)
8 ounces burrata, torn into small pieces
Salt and pepper
Pinch of freshly grated nutmeg
Semolina or fine cornmeal, for dusting
2 tablespoons shelled pistachio nuts (about 15 grams), more for serving
1 tablespoon walnuts (about 6 grams)
1 tablespoon pine nuts (about 6 grams), or more walnuts
2 cups fresh basil leaves (about 2 ounces)
1 garlic clove, smashed and peeled
1/4 cup Pecorino Romano, grated
2 tablespoons Parmesan, (grated), more for serving
Salt and pepper
1/4 cup extra-virgin olive oil
1 egg yolk, whisked

Steps:

Make the dough: Put flour and salt in bowl of a food processor. Pulse briefly to combine. Add eggs and process for 30 to 60 seconds, or until dough forms a rough ball. If dough appears dry, add water 1 teaspoon at a time. If it is smearing along sides of mixer, add 1 tablespoon flour. Transfer to a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.
Make the filling: In a medium bowl, mix ricotta, burrata, 1/4 teaspoon pepper and the nutmeg. Add salt as needed.
Roll out pasta to the thinnest setting according to pasta machine instructions. Cut into four 22-inch long sheets.
Make the ravioli: Lay out a sheet of pasta and dollop 1/2 tablespoon mounds of filling in two lines, 2 inches apart. Brush egg yolk around filling. Lay another sheet of pasta directly over filling and use your fingers to press out any air pockets. Using a round 21/2-inch cutter, or larger, cut out ravioli around filling. Remove excess pasta and press edges closed with your fingers. Repeat with remaining sheets of pasta and filling. Let rest on a rimmed baking sheet sprinkled with semolina or cornmeal. Sprinkle with additional semolina to avoid sticking. Chill until ready to cook.
Make the pesto: In a blender or food processor, grind nuts. Add basil, garlic, pecorino, Parmesan, 1/8 teaspoon salt and pepper to taste. With machine running, gradually pour in oil until a smooth sauce forms. Adjust seasoning.
Cook ravioli in boiling water for 2 to 3 minutes, until pasta is cooked through. Drain well. Top with pesto and garnish with Parmesan and chopped pistachios.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 11 grams, Sodium 435 milligrams, Sugar 1 gram, TransFat 0 grams