Pesto Filling (for pasta)
Pesto Filling
Equipment
- Scale
- Bowl
Ingredients
- 165 Grams Ricotta (5.8oz)
- 75 Grams Pesto (2.6oz)
- 80 Grams Parmesan (2.8oz)
Instructions
- Use a scale to weigh out the ingredients.
- Mix everything together until it's well blended.
Notes
Pesto Filling; The Hidden Treasure in Your Pasta
I learned about the existence of pesto filling in a cooking class I took in Florence, Italy. Before that, my knowledge of fillings was very pedestrian. Typical pasta fillings were ricotta or meat, the former being what you find in most frozen ravioli and tortellini.
I honestly can’t even recall finding a pesto filling in a restaurant. I’m sure it’s out there, somewhere; I just haven’t come across it.
Its uniqueness is one of the reasons this is such an awesome addition to your recipe repertoire. If you’re going through the trouble of making ravioli or tortellini, it should be for something you can’t easily buy.
Getting Started
As already said, this is a drop-dead easy filling to make, but you do need to do some prep before actually making the filling. You will need to either buy or make your ricotta and pesto. If you want to make your own we’ve got you covered. Both are easy to make, so we highly recommend doing this.
You will need to make your ricotta a few hours before using it; to allow it cool and drain. If possible, you should do this the day before.
You don’t need a food processor to put this filling together, you might find one helpful to create the pesto. We use a Vitamix E320 Blender (Amazon US).
Fear inducing (that make-up) and beautiful, Il Paradiso (heaven) does very much describe the taste of this pesto filling. Once it’s all mixed together, try a raw spoonful. It tastes like it was sent by the angels in heaven.