Homemade pasta dough is made with basil pesto, then cut into raviolis and filled with a delicious filling in this Three Cheese Basil Ravioli recipe!

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Inspired by the popularity of my Heart Shaped Cranberry Pomegranate Mini Pies for Valentine’s Day, I set out to make a “Shamrock Shaped” recipe for St Patrick’s Day.

It was only when I was elbow deep is green pasta dough that I realized my “101 Cookie Cutters Box” did not contain a shamrock!  Say what?

There were 8 different sized hearts for Valentine’s Day, but not one measly little shamrock for us Irish folk?!

I was appalled, but already too deep into the recipe for a trip to the craft store to find a shamrock shaped cookie cutter, so I decided circular green raviolis would just have to do!

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Luckily they came out very green, so to me they still screamed St Patty’s Day fun!

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I served them tossed in Kale Pesto Sauce and topped with Pistachio Crusted Tilapia.

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My, oh my, was that one delicious meal!

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Ravioli Pasta Dough Ingredients

  • 3 cups flour
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup basil pesto

Three Cheese Italian Herb Filling Ingredients

  • 15 oz ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh italian parsley (chopped)
  • 1 tsp dried oregano

Prepare the pasta by adding the flour to a large mixing bowl, then making a well in the middle and adding the eggs.

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Combine well, then add the water and pesto until a solid ball forms that is not dry, yet not sticky.  If dry, add additional water.  If sticky, add additional flour.

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While the basil pesto adds some green color to the dough, you can also add a couple dashes of green food coloring to add more “green” to the pasta!

Next, roll the pasta dough into thin sheets either by hand or with a pasta roller.

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Prepare the filling by combining all of the ingredients in a small bowl.

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Cut the ravioli dough with round pastry cutters or cookie cutters and place a large spoon of the filling onto half of the cut pasta rounds.

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Place the other half of rounds onto the filled dough then press the edges together with your fingers until sealed shut.

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Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.

Toss with Kale or Basil Pesto for that extra bit of green!

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Add the Pistachio Basil Crusted Tilapia for a little protein!

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I can’t wait to share this recipe with all of my friends who aren’t big on “Green Eggs and Ham” or “Corned Beef and Cabbage” for St Patty’s Day!

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While my roommates love everything I make, they were particularly impressed with these raviolis!

There is just something about creamy ricotta cheese pouring out of fresh, homemade pasta that can not be beat!

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Three Cheese Basil Raviolis

Homemade pasta dough is made with basil pesto, then cut into raviolis and filled with a delicious filling in this Three Cheese Basil Ravioli recipe!

Ingredients

Basil Pasta Dough

Three Cheese Italian Herb Filling

Instructions

  • Add the flour to a large mixing bowl, then make a well in the middle and add the eggs.
  • Combine well, then add the water and pesto until a solid ball forms.
  • Roll the pasta dough into thin sheets either by hand or with a pasta roller.
  • Prepare the filling by combining all of the ingredients in a small bowl.
  • Cut the ravioli dough with round pastry cutters and place a large spoon of the filling onto half of the cut pasta rounds.
  • Place the other half of rounds onto the filled dough, then press the edges together with your fingers until sealed shut.
  • Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.

Nutrition Facts

Serving 4gCalories 719kcal (36%)Carbohydrates 77g (26%)Protein 33g (66%)Fat 29g (45%)Saturated Fat 14g (70%)Cholesterol 234mg (78%)Sodium 488mg (20%)Potassium 293mg (8%)Fiber 2g (8%)Sugar 1g (1%)Vitamin A 1395mg (28%)Vitamin C 3.2mg (4%)Calcium 438mg (44%)Iron 5.9mg (33%)
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