Basil Pecan Pesto Raviolis – a delicious recipe with Flour, Eggs, Basil, Garlic, Pecans, parmesan. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
To Make Dough: (wonton skins can be used instead)
2
make a volcano shaped mound of the flour, crack the eggs into the middle and slowly add the flour until it is a tight ball (if it is still too loose, add more flour) kneead for 5 minutes on a lightly floured surface. Wrap in plastic and refrigerate for 1 hour. Roll dough out with a pasta machine or roller, cut into rounds and fill with pesto (see below), wipe one half of round with luke warm water and seal. Boil for 2-3 minutes.
3
Filling:
4
Place Basil, 3 cloves of the garlic, pecans, and cheese in a food processor, process with enough oil to keep it going until it is finely ground.
5
Sauce:
6
Melt butter and saute the remaining two cloves of garlic (finely chopped), drain raviolis, toss with butter and serve, covered with chopped basil and grated parmesan or romano
1043
kcal
Calories
36
g
Fat
142
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3C Semolina Flour, 3 Eggs, 1 Bunch Basil, 5 Cloves Garlic, and more.
Yes, Basil Pecan Pesto Raviolis falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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