Basil-specked pasta dough pockets filled with a creamy pesto sauce -
accomplished with the aid of the Roma Ravioli Rolling Pin.
- Ingredients -
Dough
1 cup semolina
2 eggs
1 tablespoon dried basil leaves
Filling
1/4 cup ricotta cheese
1/4 cup fresh basil leaves
1/8 cup Romano cheese, grated
1/8 cup fresh garlic
1 tablespoon olive oil
1 tablespoon crushed rosemary leaves
- Tools -
Weston Manual Kitchen Mixer
Roma Ravioli Rolling Pin
Prepare your dough by pouring the semolina into a large bowl, mixing in dry basil leaves, then breaking eggs into the center of the mound of flour. Fold the flour into the center until a smooth, elastic dough forms. Roll the dough into a ball and cover with plastic wrap. Allow to rest for 30 minutes.
In the meantime, prepare your filling by placing all filling ingredients into your
Weston Manual Kitchen Mixer with the chopper attachment inserted, and turn the handle to blend completely. Remove the handle but keep the lid on and chill in the refrigerator while your dough finishes resting.
Once rested, place a large round of dough onto a floured surface, and use the
Roma Ravioli Rolling Pin with the cover intact to roll out a sheet of dough. Set the sheet aside. Roll out a second sheet of dough (attempting to make the two sheets as close in size and shape as possible).
Cover a third of this sheet with filling. Place the other sheet of dough on top of the filling, aligning the two sheets as closely as possible.
Remove the cover from the pin and use the Ravioli Pin to press the top sheet out and away from you. As you press, you will fill, seal, and cut the ravioli.
Continue for remainder of dough and filling.
