Ravioli alla Burrata With Pistachio Pesto

• 250 grams all-purpose flour (about 2 cups)
• 3 grams fine sea salt (about 1/2 teaspoon)
• 3 large eggs
• 1/2 cup fresh ricotta cheese (about 4 ounces)
• 8 ounces burrata, torn into small pieces
• Salt and pepper
• Pinch of freshly grated nutmeg
• Semolina or fine cornmeal, for dusting
• 2 tablespoons shelled pistachio nuts (about 15 grams), more for serving
• 1 tablespoon walnuts (about 6 grams)
• 1 tablespoon pine nuts (about 6 grams), or more walnuts
• 2 cups fresh basil leaves (about 2 ounces)
• 1 garlic clove, smashed and peeled
• 1/4 cup Pecorino Romano, grated
• 2 tablespoons Parmesan, (grated), more for serving
• Salt and pepper
• 1/4 cup extra-virgin olive oil
• 1 egg yolk, whisked

1. Make the dough: Put flour and salt in bowl of a food processor.
2. Pulse briefly to combine.
3. Add eggs and process for 30 to 60 seconds, or until dough forms a rough ball.
4. If dough appears dry, add water 1 teaspoon at a time.
5. If it is smearing along sides of mixer, add 1 tablespoon flour.
6. Transfer to a lightly floured surface and knead for 1 minute.
7. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.
8. Make the filling: In a medium bowl, mix ricotta, burrata, 1/4 teaspoon pepper and the nutmeg.
9. Add salt as needed.
10. Roll out pasta to the thinnest setting according to pasta machine instructions.
11. Cut into four 22-inch long sheets.
12. Make the ravioli: Lay out a sheet of pasta and dollop 1/2 tablespoon mounds of filling in two lines, 2 inches apart.
13. Brush egg yolk around filling.
14. Lay another sheet of pasta directly over filling and use your fingers to press out any air pockets.
15. Using a round 21/2-inch cutter, or larger, cut out ravioli around filling.
16. Remove excess pasta and press edges closed with your fingers.
17. Repeat with remaining sheets of pasta and filling.
18. Let rest on a rimmed baking sheet sprinkled with semolina or cornmeal.
19. Sprinkle with additional semolina to avoid sticking.
20. Chill until ready to cook.
21. Make the pesto: In a blender or food processor, grind nuts.
22. Add basil, garlic, pecorino, Parmesan, 1/8 teaspoon salt and pepper to taste.
23. With machine running, gradually pour in oil until a smooth sauce forms.
24. Adjust seasoning.
25. Cook ravioli in boiling water for 2 to 3 minutes, until pasta is cooked through.
26. Drain well.
27. Top with pesto and garnish with Parmesan and chopped pistachios.

flour, salt, eggs, fresh ricotta cheese, burrata, salt, nutmeg, cornmeal, pistachio nuts, walnuts, pine nuts, fresh basil, garlic, pecorino romano, parmesan, salt, extravirgin olive oil, egg yolk

Taken from cooking.nytimes.com/recipes/1014891 (may not work)