Ravioli Al Pistacchio

Not a green pesto…a green pasta…

For this the pasta machine is definitely worth it! It’s a bit of work, I needed about 90 minutes for the preparation. But it also tastes great after pistachios. The red onion adds a slight sweetness and the mixture of Parmigiano and pistachio flour makes you want to lick the plate…and do.

Ingredients (2 servings):

150 g flour
100 g pistachio flour
3 eggs
100 g ricotta
50 g spinach
20 g Parmigiano
Nutmeg
1 red onion
Olive oil

Preparation:

First mix the normal flour with half of the pistachio flour and then knead it together with 2 eggs to form a dough. When the dough is nice and smooth, wrap it in foil to prevent it from drying out and put it in the fridge for at least 30 minutes.
Then wash the spinach and blanch it briefly.
Drain the spinach and then mix well with the grated Parmesan, the ricotta and half of the remaining pistachio flour in a bowl.
Season the filling with salt and nutmeg and finally add an egg yolk.
Roll out the pasta dough evenly (the easiest way is to use a pasta machine) and cut it into pieces that correspond to the length of the ravioli board used. Remember that you always need two pieces of dough.
Sprinkle the ravioli board with a little flour, then place the first piece of dough on top and carefully press the dough into the hollows.
Distribute the filling with a spoon.
Close the ravioli with the second piece of dough and cut out.
When all ravioli are ready, heat a pot of water.
Meanwhile, cut the onion and fry it lightly in a pan with some olive oil until it is glazed.
As soon as the water boils, add salt and shortly afterwards, when the water is boiling again, add the ravioli to the water. Since the pasta dough is fresh, the ravioli only need 2 to 3 minutes to cook.
While the ravioli are cooking, mix the remaining pistachio flour with some extra grated Parmigiano.
Once the ravioli are cooked, drain and place on a plate. Garnish with the onions and sprinkle with the Parmigiano Pistachio mixture.