Shopping ListRecipe: Ravioli with Goat Cheese, Herbs and Light Pesto
Ingredients for 4 people
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- 2 ½ cups flour
- 3 eggs
- 5 ¼ ounces goat cheese
- 3 ounces ricotta
- 1 cup Parmigiano Reggiano
- 1 pinch fresh marjoram
- 1 pinch fresh thyme
- 1 pinch basil
- 1 egg
- salt and pepper to taste
For pesto: 3 tablespoons extra virgin olive oil - 1 cup fresh basil
- ¼ cup pine nuts
- ½ cup Parmigiano Reggiano
- ¼ cup Pecorino
Ravioli with Goat Cheese, Herbs and Light Pesto
di Academia Barilla
45 min
Medium
First course
Lazio
2 ½ cups flour
3 eggs
5 ¼ ounces goat cheese
3 ounces ricotta
1 cup Parmigiano Reggiano
1 pinch fresh marjoram
1 pinch fresh thyme
1 pinch basil
1 egg
salt and pepper to taste
For pesto: 3 tablespoons extra virgin olive oil
1 cup fresh basil
¼ cup pine nuts
½ cup Parmigiano Reggiano
¼ cup Pecorino
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Wine pairing
This dish's great aroma must be paired with a white wine that can contrast both its aromas and the flavors provided by the cheeses used in the recipe. Adige Muller Thurgau D.O.C.
Chef's Tip
The pasta must not be overly moist: the ravioli would tend to break apart. The filing must be distributed in the center, so that once the ends of the pasta are sealed, it does not escape during cooking. To cook them, immerse them in abundant boiling salt water to prevent them from sticking together during cooking.
Wine pairing
This dish's great aroma must be paired with a white wine that can contrast both its aromas and the flavors provided by the cheeses used in the recipe. Adige Muller Thurgau D.O.C.
Chef's Tip
The pasta must not be overly moist: the ravioli would tend to break apart. The filing must be distributed in the center, so that once the ends of the pasta are sealed, it does not escape during cooking. To cook them, immerse them in abundant boiling salt water to prevent them from sticking together during cooking.
