Idiot-proof recipe for pesto-stuffed pasta?

Question

I am eating some wonderful pesto-stuffed pasta and the lady who cooked it thinks it is horrible.(believe me, she is sincere) this is my first-ever question, I'm a virgin---treat me gently. Looking for a detailed, idiot-proof recipe for pesto-stuffed ravioli-style pasta. Thank you very much.

Answer 1

I agree that making ravioli takes some work ..so why not make pesto which is a snap and stuff it in medium shells or mancotti shells..could be good and start something new or just have the pesto over pasta which is delicious...to make pesto ...2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.
I substitute vegan Parmesan for real dairy, only pine nuts never walnuts ...and use a regular blender.......but it is so easy to make takes 15 minutes most of it cleaning and tearing off the leaves...

Answer 2

If you can buy it, you are lucky!
You can't buy pesto filled ravioli in Australia. - I had it in Europe - its sensational!

The easiest way to make ravioli is to use fresh (not dried) lasagne sheets - saves a lot of work and the need for a pasta machine.

I have a little press which makes large 1/2 moon shaped stuffed pasta - its perfect for making quick and easy ravioli. See if you can get one of those.

Cut the lasange sheets to size, with my press i use circles, but without a press you could use squares.

Mix up some store bought pesto and some ricotta cheese. proberbly use twice as much ricotta as pesto. maybe add a little parmesan cheese too if you like.

Take a teaspoon of mixture and put it on 1/2 of your piece of lasagne sheet. use your finger and put a little water around the edge to act like glue.

Fold the lasange piece over and seal (either in the press, or use a fork to crip the edges together so they seal well)

Repeat!

They should turn out great! But its a bit fidely so don't do it when you are in a hurry!

Answer 3

Roasted tomato and pesto pasta ~ Ingredients (serves 4) 500g cherry tomatoes, halved olive oil cooking spray 1 teaspoon caster sugar 3/4 cup Parsley, roasted pistachio and chilli pesto (see related recipe) 1/2 cup pouring cream 500g fettucine pasta 125g bocconcini cheese, drained, sliced Method Preheat oven to 200°C. Arrange tomatoes, cut side up, in a roasting pan. Spray with oil. Sprinkle with sugar and salt and pepper. Roast for 12 to 15 minutes or until tomatoes are just tender. Combine pesto and cream in a jug. Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain. Return pasta to saucepan. Add pesto cream. Toss to combine. Add roasted tomatoes and bocconcini. Toss over low heat until just combined. Spoon into bowls. Sprinkle with pepper and serve.

Answer 4

You can buy tortelini stuffed with pesto in "Trader' Joe's"

Answer 5

Honestly, by it frozen at the store. Making ravioli is a LOT of work, and its messy. I don't think it can be idiot proof. (but if you're an experienced cook, check out http://www.recipezaar.com or a similar website and have at it!)