Fresh Cheese Ravioli with Pesto and Pine Nuts

Robiola is a soft cheese made from cow, goat, and sheep milk, giving it more depth than the typical ricotta cheese. If you can’t find it, ricotta will do in a pinch, but will benefit from a quick drain in a strainer to dry out.

Makes 6 to 8 servings

Ingredients

Cheese filling

  • 6 oz Robiola
  • 4 oz mascarpone
  • 6 oz ricotta

  • 1 lb Pasta Sheets
  • Egg wash: 1 large egg blended with 2 tbsp water
  • Kosher salt, as needed
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup Pesto
  • 1/2 cup pine nuts, lightly toasted
  • Freshly ground black pepper, as needed

Directions

  1. In a small bowl, stir together the Robiola, mascarpone, and ricotta for the filling in a small bowl. Set aside.
  2. Brush one pasta sheet with egg wash. Spoon the filling in mounds (about 2 teaspoons each) down the center of the dough. Cover with a second pasta sheet and press the dough together around the filling to seal the sheets together and to remove any air pockets. Using a 2-inch round cutter, cut out the ravioli.
  3. Bring a large pot of salted water to a boil over high heat. Add the ravioli all at once and stir a few times to separate them. Cook, uncovered, at a gentle boil until just tender to the bite, 8 to 10 minutes. Drain the ravioli in a colander. Shake well to remove excess water. Transfer to a heated serving bowl, add the olive oil and pesto, and toss to coat evenly. Or, spoon the pesto into warmed pasta plates, top with ravioli, and drizzle with olive oil.
  4. Serve the ravioli in a heated serving bowl or pasta plates, topped with the pine nuts and seasoned with salt and pepper.

CIA FOODIES


Fresh Cheese Ravioli with Pesto and Pine Nuts

Fresh Cheese Ravioli with Pesto and Pine Nuts
Robiola is a soft cheese made from cow, goat, and sheep milk, giving it more depth than the typical ricotta cheese. If you can't find it, ricotta will do in a pinch, but will benefit from a quick drain in a strainer to dry out. Makes 6 to 8 servings

Ingredients

Cheese filling
  • 6 oz Robiola
  • 4 oz mascarpone
  • 6 oz ricotta
  • 1 lb Pasta Sheets
  • Egg wash: 1 large egg blended with 2 tbsp water
  • Kosher salt, as needed
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup Pesto
  • 1/2 cup pine nuts, lightly toasted
  • Freshly ground black pepper, as needed

Directions

  1. In a small bowl, stir together the Robiola, mascarpone, and ricotta for the filling in a small bowl. Set aside.
  2. Brush one pasta sheet with egg wash. Spoon the filling in mounds (about 2 teaspoons each) down the center of the dough. Cover with a second pasta sheet and press the dough together around the filling to seal the sheets together and to remove any air pockets. Using a 2-inch round cutter, cut out the ravioli.
  3. Bring a large pot of salted water to a boil over high heat. Add the ravioli all at once and stir a few times to separate them. Cook, uncovered, at a gentle boil until just tender to the bite, 8 to 10 minutes. Drain the ravioli in a colander. Shake well to remove excess water. Transfer to a heated serving bowl, add the olive oil and pesto, and toss to coat evenly. Or, spoon the pesto into warmed pasta plates, top with ravioli, and drizzle with olive oil.
  4. Serve the ravioli in a heated serving bowl or pasta plates, topped with the pine nuts and seasoned with salt and pepper.

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