For the pasta:
Homemade Pasta dough, rolled into sheets (see recipe)
Salmon Lox, cut into ½ inch squares
For the Sauce:
2 Tbsp Pizzolio Oil
2 Tbsp Pine Nuts
1 Tbsp Pesto Genovese Italian Dried Herb Mix
1 cup Whipping Cream
1. Create the ravioli:
Place one sheet of pasta on a cutting board. Place one wedge of Salmon Lox every 2 inches along the pasta sheet. With water, moisten the dough around each piece of lox. Place a second piece of pasta dough on top of the lox. Push the edges around the lox to seal the dough together. With a ravioli cutter, cut between each piece of lox to create square ravioli.
2. Create the sauce:
In a sauté pan on medium heat, add the Pizzolio Oil. As the oil heats add the pine nuts and cook until toasted, about 2-3 minutes. Add the pesto genovese and whipping cream. Cook until the cream reduces, about 5 minutes.
3.Cook the pasta:
Heat water in a large stockpot until boiling. Salt the water and turn down to avoid a rolling boil. Add the ravioli and cook until they float, about 2-3 minutes. Remove from the water and drizzle with the Pesto Crème sauce. Enjoy!
