Servings: 24

Weight Watcher Smart Points: 1

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Ready In: 35 Minutes


  • 48 basil leaves (mine were pretty small, so you could also use 24 normal ones)
  • 2 eggs
  • ½ cup roasted tomatoes
  • 24 mozzarella balls / chunks
  • 2 – 3 tablespoons Parmesan
  • pasta dough from above
  • ½ cup pesto
  • salt to taste (I needed quite a bit)
  • 200 grams whole spelt or whole wheat flour


  1. Mix eggs and flour together
  2. It might be a little workout
  3. It shouldn’t be sticky at all and you shouldn’t have to add more liquid
  4. If you’re using spelt, you might have to add more spelt
  5. I ran mine through setting 8 of 9 (thinnest) with my pasta maker
  6. This is the only recipe I use for pasta and it’s always come out delicious!From the pasta dough above, cut out 48 circles
  7. I used a little ravioli cutter, but you could use anything circular
  8. Top half of them with 2 basil leaves or 1 if you have large leaves, then the roasted tomatoes (one each or two roasted cherry tomatoes), and then the mozzarella balls.Top this with the other 24 circular cut outs and pinch together with a fork
  9. Make sure they’re pressed well together because you don’t want water to get inside.Boil until tender (about 4-5 minutes for me, but I like them overdone).Mix everything together, smashing the tomatoes with a fork if you like
  10. Mix with the ravioli and serve.

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