Pistachio Ravioli
Prep time: 
Cook time: 
Total time: 
  • 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
  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.
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.
Recipe by My Lavender Blues at https://mylavenderblues.com/easy-homemade-pistachio-ravioli/