Basil Mozzarella and Sundried Tomato Ravioli

sun dried tomato ravioli with mozzarella and basil and a pesto sauce

Basil Mozzarella and Sundried Tomato Ravioli

These homemade sun dried tomato ravioli may take some time to make. However, it you're looking for a fun recipe project that your kids will love helping with too then homemade pasta is a great place to start!

Course Main Course, pasta, Starter

Cuisine Italian

Prep Time 40

Cook Time 3

Servings

Calories 802kcal

Author Corina Blum

Ingredients

Ingredients for the pasta dough

100 g tipo '00' flour
1 egg
Pinch salt

Ingredients for the pasta filling

150 g mozzarella ball
3 sundried tomatoes
5 basil leaves

Ingredients for the Pesto

28 g fresh basil
2 tablespoon sunflower seeds
1 clove garlic
Pinch salt
Pinch black pepper
2 tablespoon grana padana or parmesan
70 ml extra virgin olive oil

Metric - US Customary

Instructions

Follow the instructions on this post on homemade tagliatelle as it explains the first steps of how to make the pasta.
Once the pasta has been rolled as thinly as you want it (I stopped at setting 7 on the pasta machine), use a biscuit cutter to cut out rounds about 5cm in diameter. Put them on a floured board to stop them sticking together.
Take about half the pasta rounds and top with the filling. Brush with water around the outside and then pinch together with another piece of dough to keep the filling inside. Avoid leaving air inside and be careful that there are no gaps where the filling can escape. Put on another floured board until ready to cook.

How to Make the Sunflower Seed Pesto

Put the sunflower seeds in a dry frying pan and toast gently until going a slightly golden colour. They can burn very quickly though so keep shaking the pan and take them out as soon as they look toasted. Leave to cool.
Put all the ingredients in the small bowl of a food processor and blitz until fairly smooth. Taste and adjust any of the seasonings if necessary. If it's too thick add a little extra oil until you get the consistency you want.

Cooking the Pasta

Boil some water in a large saucepan and when it comes to the boil, drop in the ravioli. They will cook in about 3 minutes. Lift them out with a slotted spoon when ready and divide between 2 plates.
Drizzle the pesto over the top of the ravioli. Top with extra cheese if you want.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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