Ravioli Stuffed with Potato and Pesto, Served with Green Beans, Cherry Tomatoes, and Toasted Almonds
Creamy potato and basil pesto-filled ravioli: discover a delicious new way to enjoy pesto inside fresh handmade pasta.
Ingredients
- 150gram All-purpose flour
- 100gram Semola flour
- 2 Egg (Medium Yellow)
- 1 Eggs (Yolk Only)
- 1pinch Salt
- as needed Water
- 2 Basil (Leaves)
- 1kilo Potatoes
- 2 Garlic Cloves
- 1 Pine nuts
- 1 Walnuts
- 100gram Parmesan cheese (Grated)
- as needed Salt
- 100gram Butter
- as needed Extra-virgin olive oil
- 700gram Canned tomato
- 200gram Green Beans
- 50gram Almonds
- as needed Ricotta cheese (Sheep's Milk)
More Like This
Potato-filled Sardinian ravioli | Reader's Digest Asia
rdasia.com
Stashcook | Cheesy Ravioli with Creamy Pesto and Roasted Vegetables
stashcook.com
Green Olive, Almond, and Orange Pesto for Cheese Ravioli | America's Test Kitchen
americastestkitchen.com
Sausage Ravioli with Pesto and Roasted Veggies – 406 Baker
406baker.com
Ravioli with Creamy Roasted Garlic Pesto | Savory
savoryonline.com
Ravioli stuffed with potatoes and spinach | Romagnoli F.lli Spa
romagnolipatate.it
Five Ingredient Pesto Ravioli
tasteofhome.com
Ravioli stuffed with organic basil pesto and buffalo mozzarella | Bio Orto
bio-orto.com