Easy Homemade Pistachio Ravioli

Poor don’t buy rich. Wise words spoken by my father when listening to me ramble on about some things that I wanted. 

He couldn’t be more right (insert violin solo here). 

But poor does go out to dinner with parents knowing that they will be picking up the bill. Boo-yah. My parents were in town (actually they are in town quite a bit) and took my sister and I out to dinner to a very well known and DELICIOUS restaurant here in St. Louis, Pastaria (by Niche). There is not a thing on that menu that can do your tummy wrong. All good things enter your mouth here.

Hmmmm…?

But really, their chef is amazing and I believe he won a James Beard award for “Best Chef in the Mid-west”. So you know you’re going to be eating well at one of his restaurants. Anyways I ordered the pistachio raviolis and I was ready to end my life right then and there knowing that I would never eat something so heavenly ever again. Okay maybe a little exaggeration there. I tend to think that about most foods that are prepared by someone else. But I must say these raviolis were a home run. I knew that I had to re-create an at home version knowing that I wouldn’t be eating out again any time soon. Lucky for me Sauce Magazine (an STL Culinary Magazine) had posted their recipe online and all hope in life was restored. 

I made some changes to the recipe that better suited my cooking needs and stuck with my go to ravioli dough recipe (click here). The only thing that was a little pricy was buying shelled pistachios. What I should have done was taken the time to shell and peel the pistachios myself which would have slashed the cost in half, however once again I didn’t have the time nor the patience so I skipped my morning Kaldis Chai Latte (with almond milk, SO GOOD) and spent a little more on the pistachios. Whatever.

I wish I could put the flavor of these into words but I feel like I would not do it justice. The creamy notes of cheese blended with the nutty bite of the pistachio is a really foreign taste that I will definitely be incorporating more often into my cooking this fall. The light taste of the browned butter with the lemon juice and fresh chopped mint leaves couldn’t have been a better fit for the ravioli filling. Grated parmesan, as per always, topped this dish off quite nicely. 

With these raviolis a little goes a long way. My brother, the ravioli snob, gave me a thumbs 10 so you know you’ve done well.

Pistachio Ravioli

Prep time:  50 mins

Cook time:  5 mins

Total time:  55 mins

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Ingredients

• For the Dough:
• See Egg Noodle Recipe
• For the Filling:
• 1¼ cup shelled & peeled pistachios
• 1 cup ricotta cheese
• 1 tsp salt
• For the Sauce
• 8 tbsp butter
• 1-2 tbsp fresh lemon juice (about ½ a large lemon squeezed)
• salt & pepper to taste
• 2 tbsp fresh mint, chopped
• Parmesan for serving

Instructions

1. First you'll need to bring a small pot of water to a boil and then add your pistachios. Turn heat down to a simmer and let pistachios completely soften. This will take about 15 minutes.
2. Remove pistachios from water and let drain on a paper towel for about 5 minutes.
3. Place drained pistachios & ricotta in a food processor or blender and blend/pulse until smooth.
4. Salt to taste.
5. Scoop filling into a piping bag and then into the fridge to cool for about ½ hour. See notes for piping.
6. Begin to make your pasta dough as instructed and allow the dough to rest for about 25-30 minutes before using.
7. Roll to thinnest setting and then add filling to pasta sheet about an inch away from ends. Be sure to brush some water on the perimeter of the pasta sheet to use as a sealant.
8. Next fold dough over filling and press down/around filling to make sure all air bubbles are out. Refer to video/pictures.
9. Take your ravioli cutter/stamp or whatever you are using (I've used a biscuit cutter) and cut out ravioli. Place on a heavily floured surface covering with a damp towel if not boiling immediately (you do not want it to dry out.
10. When you are ready to make ravioli bring a medium pot of water to a boil and drop ravioli in cooking for only about 1-2 minutes.
11. Remove each ravioli with a slotted spoon (to prevent breakage) and place on a plate (not layering so they don't stick to one another)
12. Now you'll begin to make your sauce. In a pan over high heat add you butter and let brown. Once the butter has browned remove from heat and add your lemon juice. Salt & Pepper to taste.
13. Add ravioli to browned butter, making sure to cover both sides, and then place on serving plate. Add your fresh mint and grated parmesan.

Notes

If you don't have a piping bag you may place filling inside a ziplock bag and then cut corner when ready to fill ravioli. Or you may just use a tsp and scoop from a bowl. Piping is the cleanest and most even way to fill ravioli.

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If you need a visual on rolling out pasta dough & filling ravioli please watch this video! It doesn’t follow my instructions exactly but use it as a guideline.