We all know pesto as a sauce—spooned over pasta, swirled into soups, or spread across warm toast. But what if you flipped the script and used pesto as the filling instead of the topper?
Pesto-stuffed gnocchi and ravioli take everything you love about pesto—its rich, herbaceous flavor, its nutty depth, its creamy bite—and fold it into pillowy dough, sealing in the flavor for a burst of green gold in every bite.
This post walks you through both pesto-stuffed gnocchi and ravioli, the best pestos for stuffing, dough tips, assembly instructions, and serving suggestions. Whether you’re crafting a restaurant-worthy dinner or just looking to surprise your guests, this inside-out pesto moment is pure magic.
Why Pesto Works as a Filling
Pesto is:
• Rich and thick enough to stay inside pasta
• Packed with flavor, so a small amount goes a long way
• Customizable with added cheeses or creamy binders for structure
Turning pesto into a filling makes for an elevated, elegant pasta dish that tastes and looks special—without needing much sauce on the plate.
Best Types of Pesto for Stuffing
1. Classic Pesto alla Genovese
• The iconic basil-pine nut-Parmesan blend
• Works beautifully when mixed with ricotta or mascarpone
2. Pistachio Pesto
• Buttery and rich, ideal for luxe fillings
• Try the Bronte-style Sicilian pistachio pesto with ricotta and lemon zest
3. Roasted Red Pepper or Sun-Dried Tomato Pesto
• Great for gnocchi
• Slightly thicker, naturally binding
4. Kale or Spinach-Based Pesto
• Earthy and sturdy, ideal for ravioli
• Mix with cheese to mellow bitterness
How to Make Pesto-Stuffed Ravioli – Step-by-Step
Ingredients for Dough:
• 2 cups 00 flour (or all-purpose)
• 3 large eggs
• Pinch of salt
For Filling:
• ½ cup pesto (your choice)
• ½ cup ricotta (drained overnight for best texture)
• ¼ cup grated Parmigiano Reggiano
• Zest of ½ lemon (optional)
Instructions:
- 1. Make pasta dough: On a clean surface, form a mound of flour and crack eggs in the center. Mix and knead until smooth, about 8–10 minutes. Wrap and rest for 30 minutes.
- 2. Prepare filling: Mix pesto with ricotta, Parmesan, and lemon zest until creamy but firm.
- 3. Roll pasta dough into thin sheets using a pasta machine or rolling pin (about setting 6 or 1/16” thick).
- 4. Spoon filling every 1–1.5 inches onto the sheet. Brush edges with water, top with another sheet, and press gently around filling.
- 5. Cut ravioli with a cutter or knife. Seal edges well to prevent leaks.
- 6. Boil in salted water for 2–3 minutes or until ravioli float.
- 7. Serve with:• Brown butter and sage
- Light cream sauce
- A drizzle of more pesto thinned with pasta water
How to Make Pesto-Stuffed Gnocchi (Roman or Potato)
Credits to Pasta D’Angelo
Potato Gnocchi Dough:
• 1 lb russet potatoes (baked or boiled and riced)
• 1 egg
• 1–1¼ cups flour
• Pinch of salt
For Filling:
• ⅓ cup thick pesto (e.g. roasted pepper, broccoli almond)
• 2 tbsp grated cheese
• Optional: 1 tbsp ricotta or mascarpone for softness
Instructions:
1. Make gnocchi dough by combining warm riced potato, flour, egg, and salt. Knead gently until smooth.
2. Divide dough into small balls (about walnut-sized). Flatten each ball and spoon ½ tsp pesto filling inside.
3. Close carefully, pinch edges, and roll into
Flavor Pairing Ideas by Pesto Type
Tips for Perfect Pesto Pasta Fillings
• Drain soft cheeses well (especially ricotta) to avoid watery fillings.
• Don’t overfill. About ½ tsp per raviolo is enough.
• Keep your pesto thick. Thin sauces will ooze out or burst.
• Use a piping bag or plastic bag with snipped corner for clean filling.
• Freeze raw ravioli or gnocchi for later use; boil directly from frozen.
When Pesto Becomes the Centerpiece
We’re used to pesto dressing the outside of the dish—but bringing it inside the pasta is a bold, beautiful way to showcase its flavors in a more concentrated, indulgent form. Whether you go for pillowy gnocchi or handcrafted ravioli, stuffing pesto into pasta brings out an entirely new dimension.
It’s cozy, creative, and incredibly satisfying. Once you try it, you’ll never look at pesto the same way again.
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