Ravioli with Galbani Parmigiano Reggiano and Red Pesto

Ravioli with Galbani Parmigiano Reggiano and Red Pesto - Galbani

For the dough:
Mix the flour, eggs and olive oil togther then knead together.

Cover the dough with cling film and set aside in the fridge for approximately 2 hours.

For the stuffing:
Chop the onions and shallots and cook together in a frying pan over a medium heat untill golden. Add the mince meat and chopped tomatoes.

With a fork, mash the meat to avoid lumps, add the chopped parsley and basil, then slightly season with salt and pepper. Mix together to obtain fine stuffing and let simmer for 35 minutes on a low heat in a pan.

You can obtain different stuffing with ricotta cheese, spinach or even mushrooms: use your imagination!

Sift the flour onto a clean work surface. Then using a rolling pin, roll out the dough and cut the dough into equal circles using a pastry-cutter,

Place a small amount of filling on one half of the circle-shaped dough then carefully fold the other half of the dough on top, removing any air bubbles. With a fork, press firmly around the filling to seal the edges of the ravioli.

For red pesto:

Cook the pine nuts in a frying pan until they begin to brown, then set aside.

In a bowl add the pine nuts, tomatoes, fresh basil and Galbani Parmigiano Reggiano DOP. Mix together.

Add tomato puree, balsamic vinegar and olive oil. Season lighly with salt and pepper and mix with a mixer to obtain a creamy pesto sauce.

Bring a large pan of salted water to the boil, gently add the ravioli and stir immediately to ensure none of the ravioli sticks to the bottom of the pan. Cook on a low heat for approximately 7 to 8 minutes until the ravioli pasta comes up to the surface.

Carefully strain the water. Remove the ravioli from the pan and serve with red pesto and a sprinkle of Galbani Parmigiano Reggiano DOP.

For this recipe, you can also use ready-made ravioli that you can find in supermarkets. In this case, you only have to make the red pesto and sprinkle some Galbani Parmigiano Reggiano DOP on top once cooked!

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