pesto ravioli

step 1 - pesto / filling

basil, walnuts, garlic, parmesan reggiano, etc.
(note - don't skimp on parmesan, it makes a huge difference in taste and consistency)

step 2 - making pasta dough

five egg yellows, one whole egg, salt, pepper, milk

step 3 - kneading the dough

(note - using the egg yellows creates a softer, more forgiving dough. it also holds moisture better so there's more time to work with it.)

step 4 - rolling the dough out

(note - take dough down to the 1 notch on the pasta crank)

step 5 - finished plate

pesto ravioli, lightly sauteed after boiling, over red sauce. topped with reggiano.
(note - when boiling raviolis add salt & a dash of olive oil to the water. this will help prevent the finished raviolis from sticking to one another)

((((cook track)))) Wax Tailor - Say Yes