Le Ricette

SAVE

EMBED

PRINT SHOPPING LIST

Ravioli with Goat Cheese, Herbs and Light Pesto

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
45 min

DIFFICULTY
Medium

TYPE
First course

ITALIAN REGION
Lazio

Tags

Medium, First course, 5 minutes, 40 minutes, Lazio, 45 minutes, Egg, Flour , Goat cheese

Ingredients for 4 people

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

PRINT SHOPPING LIST

Ingredients

Preparation 40 minutes preparation + 5 minutes cooking

Pass ricotta and goat cheese through a sieve.

Add chopped herbs, 1 egg and Parmigiano cheese. Season with salt, pepper and mix well.

On a work surface, make a well in the flour, add eggs and combine well to form a smooth dough. Allow to rest for 20 minutes, covered with a dish towel or plastic wrap.

Roll into two equal thin sheets (less than 1/16 inch) with a rolling pin or pasta machine. Evenly arrange small amounts of filling about 1 ½ inches apart on one sheet.

Cover with the other sheet and seal the edges well. Form the ravioli by cutting with the tip of a knife or ravioli cutter.

Prepare pesto in a mortar and pestle or blender by processing the pine nuts and basil while adding a stream of oil. When the ingredients are completely combined, add the Parmigiano and Pecorino cheeses and mix well. Meanwhile, boil the pasta in a large amount of salted water for 4 minutes. Drain and arrange on plate. Mix the pesto with two tablespoons of cooking liquid and dress the ravioli. Garnish the plate with drops of pesto and some fresh herbs.

Prodotti tipici (1)

Parmigiano-Reggiano DOP

Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.

Tags: Spring, Cheese, Summer, Autumn, Winter

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.