Ravioli alla Burrata With Pistachio Pesto

Ingredients

For the pasta dough (see note):

• 250 grams all-purpose flour (about 2 cups)

For the pasta dough:

• 3 grams fine sea salt (about 1/2 teaspoon)
• 3 large eggs

For the filling:

• ½ 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

For the pesto:

• 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
• ¼ cup Pecorino Romano, grated
• 2 tablespoons Parmesan, (grated), more for serving
• Salt and pepper
• ¼ cup extra-virgin olive oil
• 1 egg yolk, whisked

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    691 calories; 39 grams fat; 14 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 31 grams protein; 253 milligrams cholesterol; 846 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. 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.
2. Make the filling: In a medium bowl, mix ricotta, burrata, 1/4 teaspoon pepper and the nutmeg. Add salt as needed.
3. Roll out pasta to the thinnest setting according to pasta machine instructions. Cut into four 22-inch long sheets.
4. 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.
5. 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.
6. 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.

• You can use store-bought wonton wrappers instead of making pasta dough; you’ll need two packages of wrappers. In step 4, lay out 6 wrappers on a clean dish towel and brush with egg yolk. Mound 1/2 tablespoon filling on each. Cover with another wrapper, pushing out air before sealing well with your fingers. Repeat with remaining wrappers and filling.

About 1 hour