Ravioli filled with toasted pecan butter and ricotta, served with toasted pecan pesto.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with New Mexican Pecans.
Toasted Pecan Butter
INGREDIENTS
- 1 quart Pecans, toasted
- 1 tbsp. Mixed spices (optional)
METHOD
- Blend in a food processor until creamy. Add a touch of neutral oil if needs a little help.
- Mix with equal parts “whipped ricotta”
Toasted Pecan Pesto
INGREDIENTS
- 2 cups Toasted pecans, broken/ pulsed into pieces
- 1-2 bunches Fresh basil
- 6-10 cloves Garlic
- 1 cup approx. Parmesan cheese chunks
- Zest of 2 lemons
- Olive oil to blend
METHOD
- Blend basil, garlic, and cheese in a food processor while streaming in olive oil.
- Remove and place into a bowl. Mix pecan pieces and lemon zest into pesto. Adjust oil and to your desired consistency.
- Season to taste.
Basic Pasta Dough
INGREDIENTS
-
3 ea. Eggs, beaten to blend
- 2 cups AP flour
- 1 tbsp. Olive oil
-
1 tsp. Kosher salt
METHOD
- Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms.
- Knead with dough hook until dough is smooth and elastic, about 10 minutes.
- Cover dough with cloth bowl cover and let rest at least 30 minutes.
- Roll out the dough and stuff.
