In a bowl mix together all the ingredients for the ravioli filling and place aside
In a stand mixer, mix together the flour, eggs, salt and olive oil and let knead for about 10 minutes.
Place a plastic wrap on top of the dough and let rest for 30 minutes.
Cut your dough into 4 pieces.
Using 1 piece of dough and the pasta roller (it can be made with a rolling pin but I strongly recommend using the machine), you want to roll out your dough until the level 3 (I have 6 levels on mine so if you have less go 3 under). At this point, you want to add some of the basil leaves to half the rolled out dough and fold the dough back to hide the basil leaves. Roll until 5 or maximum thinness.
*** It is extremely important that the basil leaves are dry for this to work without changing the consistency of the dough.
Once your piece is rolled out, use a round cookie cutter (about 2 inches wide) and cut out your circles. Using one circle place a spoonful of the filling, seal another circle on top with a damped finger and pinch to fully seal.
Repeat these steps for all 4 pieces of dough
They will take about 2-3 minutes to cook. Once they float they are down! Top it off with your favorite tomato sauce and Voilà!!!
July 9, 2020
A Foodie since forever, follow me on my journey to find the best restaurants & coffee shops around the world and in my hometown Montreal.
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