Elizabeth Hewson's homemade Basic Pesto and Ricotta Ravioli recipe
When it comes to comfort food, there’s nothing quite like silky soft pasta drizzled with a smooth buttery sauce.
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- The Morning Show
- Recipes
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Ingredients
- 120 g full-fat ricotta
- sea salt
- freshly ground black pepper
- Tipo 00 flour, for dusting
- 70 g salted butter
- 1 lemon
- 30 g pine nuts
- 35–40 g (1 cup) basil leaves
- 1 garlic clove, peeled
- zest of 1 lemon
- 40 g (. cup) grated Parmigiano Reggiano, plus extra to serve
- 3 tablespoons extra-virgin olive oil
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