Summer Squash Ravioli with Mint Pesto & Cherry Tomatoes

"After a long stressful day, I'd say that it's only right to treat our bodies to a nice light dinner. It's especially important after all of these night of copious drinking... Thanks Covid!"
-- @jessecudworth
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  • Recipe Card
Prep time 2hrs
Cook time 6mins
Serves or Makes: 2

Recipe Card


  • 228 grams 00-Flour
  • 6 Fresh Egg Yolks
  • 1 Fresh Egg
  • 6 grams Extra Virgin Olive Oil
  • 17 grams Heavy Whipping Cream
  • fat pinch Heavy Whipping Cream


  • Step 1

    Pour your weighed out flour onto a large wooden surface and form a well in the center. Make sure to keep one hand clean until the kneading process or you’ll end up beating your children from the frustration of it getting EVERYWHERE.

  • Step 2

    Pour the egg yolks, whole egg, olive oil, heavy whipping cream and salt into the well.

  • Step 3

    Take a fork and slowly work in the flour to center. This is a fun process to do with the kiddos folks, so bring them into the kitchen for this-- they’ll forever challenge themselves to keep the “volcano” from overflowing.

  • Step 4

    Now that everything is worked in, you should have a pretty messy, sandy, wet glob on the table. Have no fear, bench scraper is here. Take a bench scraper and shovel up everything from the table, folding it onto the dough-- continue this until something tangible has formed.

  • Step 5

    Knead for 15 to 20 minutes. Take care not to over flour while kneading the dough-- this is a process people. Press the dough with the butt of your palm away from you and use your other hand to fold it back up over onto itself. That’s it. Simple. Now you can buy that fancy hat and knife tattoo.

  • Step 6

    The dough is done when it’s become quite smooth and incredibly elastic. Pinch the thing-- it should spring back.

  • Step 7

    Once completely rested in the refrigerator, for about 2 hours, roll into long sheets, roughly 1/16th of an inch thick-- or until you can see through it. Cut our 3X3 squares.

  • Step 8

    Place 2 tablespoons of the filling in the center of each square and then top with another cut out. Press the top down onto the bottom to form the ravioli. Do your best to press out all air or the things will explode while boiling. That would suck.

  • Step 9

    Make three raviolis per dish-- they're filling little dudes. Save the leftover pasta dough.

Basil & Mint Pesto


  • 2 cups Basil Leaves
  • 1 cups Mint Leaves
  • 1 cups High Quality Parmesan
  • 2 cups Extra Virgin Olive Oil
  • 1/2 cups Bread Crumbs
  • Kosher Salt
  • Pinch of Sugar

Basil & Mint Pesto

  • Step 1

    Place the basil and mint into a blender. Add half of the EVOO and blend till it just starts coming together. Add the parmesan, bread crumbs, sugar and salt to taste. Slowly blend till your desired thickness.

  • Step 2

    Once the raviolis are finished cooking remove them and add them to a bowl. Toss with the pesto and a little bit of the pasta water. Slice the cherry tomatoes on a bias and add to the mix.