Ravioli stuffed with pesto and cheese

First we make the dough. In a bowl mix the flour, half of the oil and the egg. Mix well and form a ball. Wrap it in plastic wrap and let it rest for 20 minutes.

We make the pesto, in my case I made it with cashew nuts (we toast them a little in the pan), we grind the basil, the cashew nuts, the rest of the oil and the garlic. When we have it, we add the cheese and mix well.

When the waiting time of the dough has passed. We knead it and stretch it on a table with flour so that it does not stick. We make fine squares and fill with a teaspoon of pesto.

Brush the edges of both sides with egg and close it, either with your fingers or with a fork. Make sure it is well closed so that the filling does not come out.

We put in a pot water and enough salt. When it starts to boil add the pasta. Depending on the thickness and your taste you will have to leave it more or less. I like it to be a little hard so I leave it for 5 minutes. The pasta begins to float and to swell and it will be almost ready.

To make the sauce, in a frying pan I mixed the leftover pesto, the crushed tomato and a ladleful of the pasta cooking broth.

Once we have the pasta and the sauce, we put the pasta into the pan to taste. Then serve on a plate and put some grated cheese on top. And enjoy!