Sun Dried Tomato Pesto Ravioli


Ingredients for the Pasta

  • 2 ¼ cup all purpose flour
  • Extra flour for working the dough
  • 1 TB Bella Sun Luci Extra Virgin Olive Oil
  • 1 tsp salt
  • 3 whole eggs, beaten
  • 1 extra egg, beaten, for egg wash, set aside separately

Ingredients for the filling

  • 1 8.5 oz jar Bella Sun Luci Sun Dried Tomato Pesto  
  • 1/3 cup ricotta
  • 1/3 cup grated Parmesan

Ingredients for the garnish

  • A drizzling of Bella Sun Luci Extra Virgin Olive Oil
  • A sprinkling of grated parmesan
  • Parley florets (or any fresh herbs)


  1. Combine all of the pasta ingredients, work the pasta into a ball, knead 5-10 minutes and set aside.
  2. Mix the filling ingredients and set aside.
  3. Beat the egg, for the egg wash, and set aside.
  4. Roll out the pasta. A pasta machine will help, but is not necessary.
  5. Put the first pasta sheet down on the ice cube tray and gently make indentations.
  6. Fill each indentation with 1-2 tsp of the filling.
  7. Brush the egg wash to cover the exposed areas of the pasta sheet.
  8. Top with the second pasta sheet, seal with a rolling pin and refrigerate for 20 minutes.
  9. Turn the sheet of ravioli onto a cutting board.and cut the ravioli out.
  10. Boil the ravioli in salted water, strain, plate and garnish.
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