Being of Irish heritage, St. Patrick’s Day is one of my favorite holidays. Here in New Orleans, we have a few different parades to celebrate. I have been wanting to take the kids to one, especially since they throw produce instead of beads. I wanted to share a traditional Irish dish with you, but I don’t know any (a shame, I know), so I am going to share a green one instead.

Pistachio Ravioli with Salted Caramel

Ingredients Needed

• 1 can sweetened condensed milk
• 11/2 cups flour
• 4 eggs
• 1/4 teaspoon cinnamon
• 1 cup ricotta cheese
• 1/3 crushed pistachios, plus tablespoon reserved
• 1 teaspoon lemon zest
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1/8 teaspoon finishing salt, such as pink Himalayan

Directions

First you want to set up the caramel. I have tried making caramel from scratch before and I’m terrible at it. This time, I went for simple and made it in the slow cooker. This gave me plenty of time to work on the filling and pasta, which I adapted from the Italian Cooking Encyclopedia.

It’s best to start on the filling first so you don’t have to rush before the dough dries out.

Ahem. First, you want to combine the ricotta, one egg, sugar, and vanilla.

Then you remember you forgot the lemon zest and hurry up to do this:

Fold in the pistachios and set the mixture aside.

To begin the pasta, I made a well with the flour in the bowl of my stand mixer.

Next I added three eggs in the center of the well,

along with some cinnamon. Normally, I would use more cinnamon, but this one is pretty powerful.

I started to use the paddle of my mixer, but soon realized I needed the dough hook. When everything was encorporated, it looked like this. Yummy, right?

Usually people just flour up their counter and knead their dough on it. I hate cleaning the counter after baking, so I bought this glass cutting board awhile back.

After kneading the dough a while–and washing my hands several times–I got a nice sized round of dough.

It’s very important to flour your work surface and rolling pin well before the next step. My dough kept sticking… But I eventually got a nice-sized sheet.

Now you can put the dough directly on the counter and fill it, but my mother gave me a ravioli mold for my birthday. I cut the strip of dough in half and placed one piece over the bottom portion of the press.

Press down in each depression to give an indentation on the dough. Fill each with about a teaspoon or so of filling.

Put the top piece of dough on top and press down with the ravioli press. You can also use a fork to seal if you are doing this on the counter.

Once the ravioli are crimped, use a knife to cut between them. You are going to want to let them dry 30-60 minutes, turning each over several times.

Once dry, drop the ravioli in boiling water for about seven minutes. I don’t really time pasta that well, so I just eyeballed it.

When opening the condensed milk, make sure to do it very slowly. I had caramel shooting out everywhere! Give the caramel a stir–and maybe a taste.

Drizzle caramel over the ravioli and garnish with crushed pistachios and a pinch of salt.

I have been wanting to try a dessert ravioli for the longest time and I love the way this one came out. Simply divine. I see many raviolis in my future. One for every holiday… Make sure you check out the other St. Patrick’s Day themed recipes in the linky below.

Disclosure: This post contains affiliate links.