-
1
Make the dough: Put flour and salt in bowl of a food processor.
-
2
Pulse briefly to combine.
-
3
Add eggs and process for 30 to 60 seconds, or until dough forms a rough ball.
-
4
If dough appears dry, add water 1 teaspoon at a time.
-
5
If it is smearing along sides of mixer, add 1 tablespoon flour.
-
6
Transfer to a lightly floured surface and knead for 1 minute.
-
7
Wrap in plastic wrap and let rest in refrigerator for 30 minutes.
-
8
Make the filling: In a medium bowl, mix ricotta, burrata, 1/4 teaspoon pepper and the nutmeg.
-
9
Add salt as needed.
-
10
Roll out pasta to the thinnest setting according to pasta machine instructions.
-
11
Cut into four 22-inch long sheets.
-
12
Make the ravioli: Lay out a sheet of pasta and dollop 1/2 tablespoon mounds of filling in two lines, 2 inches apart.
-
13
Brush egg yolk around filling.
-
14
Lay another sheet of pasta directly over filling and use your fingers to press out any air pockets.
-
15
Using a round 21/2-inch cutter, or larger, cut out ravioli around filling.
-
16
Remove excess pasta and press edges closed with your fingers.
-
17
Repeat with remaining sheets of pasta and filling.
-
18
Let rest on a rimmed baking sheet sprinkled with semolina or cornmeal.
-
19
Sprinkle with additional semolina to avoid sticking.
-
20
Chill until ready to cook.
-
21
Make the pesto: In a blender or food processor, grind nuts.
-
22
Add basil, garlic, pecorino, Parmesan, 1/8 teaspoon salt and pepper to taste.
-
23
With machine running, gradually pour in oil until a smooth sauce forms.
-
24
Adjust seasoning.
-
25
Cook ravioli in boiling water for 2 to 3 minutes, until pasta is cooked through.
-
26
Drain well.
-
27
Top with pesto and garnish with Parmesan and chopped pistachios.
