Orange Ravioli and Rocket Pesto recipe!
Prep time
Cook time
Total time
Erika Elia:
Recipe type: First Course
Cuisine: Italian
  • For the Fresh Pasta Dough:
  • 4 eggs
  • 400 gr (14 oz) 00 flour or 0 Flour
  • 4 tbsp tomato paste
  • For the filling:
  • 500 gr (16oz) ricotta cheese (the best one is from sheep)
  • 30 gr (1oz) basil leaves
  • to taste salt
  • to taste pepper
  • to taste nutmeg powder
  • 50 gr (2oz) parmesan cheese
  • 1 egg
  • For Rocket Pesto Sauce:
  • 200gr (7 oz) rocket
  • 30 gr (1 oz) pinenuts
  • 2 garlic cloves
  • 50 gr (2 oz) Parmesan or Grana Padano Cheese
  • 50 gr (2 0z) Pecorino Cheese
  • 1 glass extra Virgin Olive Oil
  • to taste pepper
  • to taste salt
  1. Making the Ravioli:
  2. (you can jump this step mixing the following ingredients with a kneading machine)
  3. Pour the flour in a bowl, make a hole in the center and add the eggs.
  4. Add the tomato paste and start mixing with the tips of the fingers to take more flour you can. Continue kneading with your hand palm.
  5. Knead the dough mix thoroughy until until a smooth and elastic dough is formed.
  6. Shape in a ball and put it to rest covered with a damp cloth for at least 30 minutes so that it will be easier to work it.
  7. Roll out the dough:
  8. first with a rolling pin, then with a pasta machine; 1 time at number 4, 1 time at number 5 and finally at number 7). It has to be thin and uniform.
  9. Cut into strips, ideally equal size.
  10. Take a strip and place a teaspoon of filling in small piles 3cm distance and
  11. cover with a second strip pressing the dough with your fingers around the piles of filling (to get off the air)
  12. cut the pasta using the pastry wheel in many 7cm side squares
  13. close every side helping you with a long fork passed in the flour
  14. put in salted (a handful of coarse salt) boiling water for about 6 minutes since it boils again
  15. Making the filling:
  16. simply mix all the ingredients with a large fork and taste
  17. Making the Rocket Pesto Sauce:
  18. the same steps of Traditional Basil Pesto Sauce, namely:
  19. toast the pinenuts over a pan and let them cold
  20. put the rocket in a mixer, add all the ingredients except for oil and mince them.
  21. pour in slowly the extra virgin, while mincing.
  22. taste your pesto sauce and add (if necessary) what you think it needs.
  23. You have to obtain a creamy sauce keeping the brilliant green color of veggie.
Nutrition Information
Serving size: 6 people
Recipe by Cooking Classes and Private Chef In Tuscany at