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
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.
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.
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.