Ceylon Ravioli w/ Mint and Basil Pesto

Basic Pasta Dough
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs
2 tablespoons extra-virgin olive oil

Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Lightly beat the eggs and 1 tablespoon of the olive oil in a bowl and add to the well. Gradually draw in the flour in a circular motion. Always protect the outer wall of flour or you will have a mess. Continue to incorporate all the flour until it forms a ball. Let sit for at least 1 hour or overnight in the refrigerator. The dough will be rolled out on the lowest setting on your pasta machine or rolled out paper thin (until you can see an object under the dough through the dough).

Filling
9 ounces ricotta drained of all liquid
2 tablespoons grated asiago
2 tablespoons grated fontina
2 tablespoons finely grated Parmesan, plus extra for finishing
3 tablespoons rehydrated ceylon tea chopped
1 large egg

Sea salt and freshly ground black pepper (Remember: you always want to slightly "over-season" any filling)

To drain ricotta either wrap in cheese cloth and squeeze or beat the cheese slightly to separate curds and place in a chinoise (fine mesh strainer) over a bowl for 3-4 hours.

Mix all ingredients

Pesto
1 cup pine nuts
2 bunches fresh basil
1 bunch fresh mint
1/2 cup olive oil
1/4 cup garlic chopped
2 tablespoons vinegar (rice wine preferred white or red will do)

Throw everything into a food processor and go to town.

Assembly
Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust surface and dough with flour. Brush the top surface with the egg wash, to act as a glue. Drop tablespoon sized mounds of the filling on 1/2 of the pasta sheet. Each mound should be about 2-inches apart. Fold the other 1/2 over the filling like a blanket. Press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares or a circular cutter for circles. Crimp edges with the tins of a fork to make a tight seal. Place on a sheet pan with parchment and cornmeal (preferred) or flour and allow them to dry slightly. Cook the ravioli in plenty of boiling salted water for 4 minutes or until they float to the top. DO NOT overcrowd the pot. Lift the ravioli from water and strain. Place the ravioli in the heated pesto to lightly coat.



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