> All recipes > Autumn > RAVIOLES WITH YELLOW PESTO


80 min. 4 pers. Moderate

A recipe for homemade ravioli. Squash pesto adds a touch of sweetness to this fall dish.


At Oliviers&Co

Reserved Harvest olive oil Italy

Pesto Giallo

At the market

200g flour

2 eggs

100g grated parmesan

A few crushed hazelnuts


In a salad bowl, pour the flour and form a well. Pour in the eggs and mix with a fork, incorporating the flour into the eggs to form a ball.

Place the ball of dough on a work surface and fold it over itself several times until it becomes smooth and pliable. Cover it with cling film and let it rest at room temperature for 30 minutes.

In a small salad bowl, pour the Giallo pesto and add the parmesan then mix. If the pesto is still a little liquid, don't hesitate to add a little more parmesan. Adjust the seasoning if necessary.

Take the dough and cut 1/3 of it. Refilm the rest to prevent it from drying out.

Flatten the dough with your hands and flour lightly. Pass it through the rolling mill to the greatest thickness. Continue in this way, changing notches until the last.

Place the ribbon of dough on the floured work surface. On the first half of the dough, at the bottom, place spoons of pesto 2cm apart. Fold half of the dough over and seal by pressing all around the stuffing. This step is very important because it prevents the ravioli from opening during cooking. Cut out the ravioli with an 8cm diameter cookie cutter.

Repeat each step with the remaining dough and pesto.

Bring a pan of water to a simmer and salt it. Dip the ravioli in the water and cook for about 3 minutes. Drain them with a slotted spoon to avoid piercing them.

Arrange the ravioli in a dish, drizzle with a drizzle of olive oil and a few crushed hazelnuts. Sprinkle with a pinch of parmesan and serve immediately.

Oliviers & Co
Genève & Lausanne

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