Robiola cheese ravioli. – The Pasta Challenge

In case you are a do-it-yourself ravioli fan, you’ll wish to make this robiola cheese ravioli from Lombardy. The ravioli filling is tremendous easy to make and tremendous tasty with no cooking concerned! The pasta dough has tender and onerous wheat flour and eggs.

Serving the cooked cheese crammed pasta with melted butter, grated cheese and chopped chives additionally makes this recipe additional scrumptious and fairly easy!

The origins of this robiola ravioli recipe.

I discovered this recipe on an internet site in regards to the meals, wine and merchandise of the Lombardy area referred to as buonalombardia.it. Other than details about the area’s meals and wine, there are additionally articles on agrobiodiversity and meals training.

Plus, they’ve recipes (some in English),and a piece about academic farms and agriturismi (working farms with lodging and/or eating places). Positively price testing if you’re planning a go to to this a part of Italy!

What’s robiola?

Robiola is a tender cheese just like stracchino (crescenza). The title robiola is claimed to come back from the city of Robbio in Lomellina, within the province of Pavia, Lombardy, the place they have been already producing robiola within the 16^th century.  Additionally referred to as robiolina, this can be a tender, unfermented and barely matured cheese that Italians make with entire cow’s milk, sheep milk, goat milk or a combination.  

Robiola is a specialty within the Langhe space of Piemonte in addition to the Brescia area of Lombardy and the Valsassina (Sassina valley) additionally in Lombardy.

The place to seek out robiola and what to make use of as an alternative.

Though not as well-known as different Italian cheeses, you’ll be able to normally discover Robiola in cheese retailers or Italian specialty retailers. You can even purchase it on-line. If not accessible, you’ll be able to substitute the robiola on this cheese crammed ravioli with stracchino (crescenza) , taleggio (robiola is milder) and even a mixture of half ricotta and half mascarpone.

A bit of ravioli historical past.

Ravioli and different related stuffed pasta originated in Northern Italy. There are literally many kinds of crammed pasta, the names and the shapes can differ from area to area or, even from city to city. Many are sq., rectangular or half-moon formed.

However, there are additionally these formed like sweet and even sneakers! What they almost all have in widespread is the usage of flour and eggs for the dough and a filling which may be with or with out meat.

Although kinds of crammed pasta are identified up to now again to early Roman instances, it wasn’t till the twelfth century that the primary written proof appeared describing ‘raviolus’ (sq. or spherical formed pasta, most certainly full of ricotta and different components).

This primary written proof originated in Liguria. Nevertheless, different areas additionally declare the invention of stuffed pasta. In Lombardy, they imagine casoncelli to be the primary or one of many first kinds of stuffed pasta.

Substances for this robiola cheese ravioli.

The pasta dough.

Gentle wheat flour: Italian normally use ‘00’ tender wheat flour to make stuffed pasta. ‘00’ is the best floor white flour. Some folks additionally use ‘0’ flour. You can also make this cheese crammed pasta with all-purpose flour too.

Exhausting wheat flour (durum wheat or semolina flour). On this recipe, I used 100g (3.5oz) of semolina flour with 300g (10.5oz) of soppy wheat flour. Many Italians use some onerous wheat flour of their ravioli pasta dough as a result of it has a better gluten content material which helps the pasta hold its form and consistency throughout cooking.

Eggs: As in most egg pasta recipes, the ratio of eggs to flour on this recipe is one egg per 100g (3.5oz) of flour. Use massive eggs delivered to room temperature. I additionally desire natural eggs from free vary chickens. They style higher and are more healthy.

The filling.

Robiola. As talked about above, if robiola is unavailable you should use taleggio, stracchino (crescenza) or a mixture of ricotta and mascarpone for the filling.

Grana: Lombardy is without doubt one of the areas that produce Grana Padano cheese. So, this recipe requires it. You should use parmigiano as an alternative.

Chives: Chives are what give this filling a superb barely oniony flavour. Use recent chives not dried. You should use inexperienced onion tops as an alternative of chives, however they’ve a stronger flavour.

Nutmeg: Freshly grated nutmeg is a standard spice in Italian stuffed pasta fillings and white sauces. It provides a heat barely candy taste. Nevertheless, it’s normally used very sparingly as an excessive amount of could make a recipe style soapy. Simply grate in slightly, possibly only a pinch.

The condiment.

This robiola cheese ravioli is historically served in a easy melted butter sauce with slightly grated grana and slightly extra chopped chives.

Step-by-step directions.

Make the pasta dough.

Sift the flours into a big bowl. Break within the eggs and add a pinch of salt.

Then use a fork to beat the eggs and begin to combine them into the flour.

Subsequent, use your fingers to combine and knead the eggs and flour till you’ve got the beginning of a dough that not sticks to the edges of the bowl.

Flip the dough out onto a flour dusted work floor and proceed kneading for 5-10 minutes till the dough is kind of tender and elastic.

Roll the dough right into a ball and wrap it in some clingfilm (plastic wrap) . Let it relaxation for half-hour.

Make the robiola cheese filling.

Whereas the dough is resting, put the robiola and grated grana right into a bowl. Add some chopped chives, nutmeg and salt after which combine every thing along with a fork. Put the filling within the fridge till prepared to make use of it.

Make your robiola cheese ravioli.

Lower off 1 / 4 of the dough and rewrap the remaining so it doesn’t dry out. Flatten the dough piece along with your fingers or a rolling pin. Then go it by way of your pasta machine on the widest setting. (Mine is 7 however some are 1).

Fold the primary dough sheet into thirds and go it by way of the identical setting with the narrowest facet first. Repeat this step once more twice.

Then go the dough sheet by way of two narrower settings (I exploit 5 then 3, for others will probably be 3 then 5). Place the prepared dough sheet on a flour dusted floor. Lower it in half so you’ve got 2 sheets of equal size.

Place the second dough sheet on high of the primary and press down gently round every ball of filling.

Use a pasta/ravioli cutter to chop out the crammed ravioli. Place the ravioli on a flour dusted tray, tea towel or sheet of baking paper. Repeat with the remainder of the dough and filling.

End and serve.

As soon as you might be able to serve your cheese crammed ravioli, put a pot of water on to boil for the pasta. Add salt as soon as it begins to boil and convey to a boil once more!

Whereas the water is heating soften the butter in a skillet massive sufficient to carry the pasta. Warmth it till it simply begins to brown.

Prepare dinner the ravioli within the boiling salted water till they’re al dente. Cooking instances could differ relying on the scale and thickness of your stuffed pasta. I normally wait till a minute after the ravioli have risen to the floor of the boiling water. However check style earlier than draining!

Utilizing a slotted spoon switch the ravioli to the pan with the melted butter. Combine the pasta and butter rigorously over a low warmth till the ravioli are coated in butter. Add some grated cheese and extra chives and serve instantly.

What to do with leftovers.

You’ll be able to freeze your do-it-yourself robiola ravioli after which cook dinner from frozen. Place a tray with the pasta into the freezer. As soon as the raviolis are frozen, switch to freezer bag.

You’ll be able to retailer your cooked and dressed robiola ravioli sealed within the fridge for 2-3 days. Reheat within the microwave or fry them in slightly butter (scrumptious!).

Let me know what you assume.

For those who like making do-it-yourself ravioli, this recipe is a must-try. These robiola crammed raviolis are so scrumptious and fairly straightforward to make. The submitting is no-cook and the dressing simply melted butter, grated cheese and chives!

For those who make this recipe I’d love to listen to the way it seems and if you happen to favored it. Please go away a remark right here on the weblog or on The Pasta Challenge Fb web page. Wanting ahead to listening to from you.

Buon appetito!

Pin for later.

Robiola cheese ravioli from Lombardy

Jacqui

This Italian robiola cheese ravioli has a brilliant easy and tremendous tasty filling with no cooking concerned! The pasta dough has tender and onerous wheat flour and eggs. Plus, serving the cooked ravioli with melted butter, grated cheese and chopped chives additionally makes this recipe fairly easy!

Prep Time 1 hour hr 10 minutes minutes

Prepare dinner Time 10 minutes minutes

Whole Time 1 hour hr 20 minutes minutes

Course Dinner, Selfmade Pasta, lunch, ravioli

Delicacies Italian, Lombardy, Mediterranean, Northern Italy

Servings 4

Energy 736 kcal

Tools

• 1 pasta machine hand operated or electrical to roll out dough

• 1 Rolling Pin

• 1 ravioli chopping wheel

• 1 massive bowl to combine dough

• 1 massive pot to cook dinner pasta

• 1 massive skillet to combine melted butter with ravioli

Substances 

US CustomaryMetric

 

1x2x3x

For the ravioli dough

• 10.5 ounces Italian 00 tender wheat flour or all-pupose flour
• 3.5 ounces durum wheat semolina flour
• 4 eggs massive and ideally free-range.
• 1 pinch salt

For the filling

• 7 ounces robiola cheese or stracchino (crescenza) for vegetarians
• 2 ounces Grana Padano or Parmigiano Reggiano grated – or vegetarian parmesan for vegetarians
• 1 tablespoon recent chives chopped
• 1 pinch salt
• 1 pinch nutmeg freshly grated

For the dressing

• 1.75 ounces unsalted butter add extra if needed
• 0.5 ounce grana padano or parmigiano grated – or vegetarian parmesan for vegetarians
• 0.5 tablespoon recent chives chopped

Directions 

Make the ravioli dough.

• Sift the flours into a big bowl. Break within the eggs and add a pinch of salt. Then use a fork to beat the eggs and begin to combine them into the flour.

• Subsequent use your fingers to combine and knead the eggs and flour till you’ve got the beginning of a dough that not sticks to the edges of the bowl.

• Flip the dough out onto a flour dusted work floor and proceed kneading for 5-10 minutes till the dough is kind of tender and elastic. Roll the dough right into a ball and wrap it in some clingfilm (plastic wrap) . Let it relaxation for half-hour.

Make the robiola filling.

• Whereas the dough is resting, put the robiola and grated grana right into a bowl. Add some chopped chives, nutmeg and salt after which combine every thing along with a fork. Put the filling within the fridge till prepared to make use of it.

Make your robiola cheese ravioli

• Lower off 1 / 4 of the dough and rewrap the remaining so it doesn’t dry out. Flatten the dough piece along with your fingers or a rolling pin. Then go it by way of your pasta machine on the widest setting. (Mine is 7 however some are 1).

• Fold the primary dough sheet into thirds and go it by way of the identical setting with the narrowest facet first. Repeat this step once more twice.

• Then go the dough sheet by way of two narrower settings (I exploit 5 then 3, for others will probably be 3 then 5). Place the prepared dough sheet on a flour dusted floor. Lower it in half so you’ve got 2 sheets of equal size.

• Place a teaspoon of filling alongside one dough sheet at 5-6 cm intervals. In case your dough sheet is broad sufficient you may get 2 rows of filling on it. Use your index finger or a small brush to moist round every teaspoon of filling.

• Place the second dough sheet on high of the primary and press down gently round every ball of filling. Use a pasta/ravioli cutter to chop out the crammed ravioli. Place the ravioli on a flour dusted tray, tea towel or sheet of baking paper. Repeat with the remainder of the dough and filling.

End and serve

• As soon as you might be able to serve your cheese crammed ravioli, put a pot of water on to boil for the pasta. Add salt as soon as it begins to boil and convey to a boil once more!

• Whereas the water is heating soften the butter in a skillet massive sufficient to carry the pasta. Warmth it till it simply begins to brown.

• Prepare dinner the ravioli within the boiling salted water till they’re al dente. Cooking instances could differ relying on the scale and thickness of your stuffed pasta. I normally wait till a minute after the ravioli have risen to the floor of the boiling water. However check style earlier than draining!

• Utilizing a slotted spoon switch the ravioli to the pans with the melted butter. Combine the pasta and butter rigorously over a low warmth till the ravioli are coated in melted butter. Add some grated cheese and extra chives and serve instantly.

Prepare dinner ModeForestall your display from going darkish

Notes

For ideas for leftovers: see principal content material.
To make this recipe vegetarian: use cheese made with out animal rennet like stracchino (crescenza) or half ricotta/half mascarpone and vegetarian parmesan.

Diet

Energy: 736kcalCarbohydrates: 77gProtein: 32gFats: 33gSaturated Fats: 20gPolyunsaturated Fats: 2gMonounsaturated Fats: 6gTrans Fats: 0.4gLdl cholesterol: 265mgSodium: 968mgPotassium: 202mgFiber: 3gSugar: 1gVitamin A: 1738IUVitamin C: 1mgCalcium: 514mgIron: 6mg

Key phrase do-it-yourself ravioli, robiola cheese

Different do-it-yourself ravioli recipes to attempt.

1. Ligurian potato and mint ravioli.
2. Sardinian ricotta and saffron ravioli.
3. Candy ravioli from Friuli Venezia Giulia.
4. Coronary heart formed chocolate ravioli.
5. Meat ravioli (agnolotti) from Piemonte.
6. Ricotta ravioli with steak sauce from Marche.

In case you are concerned about shopping for some conventional pasta making instruments take a look at my store web page (affliate hyperlinks). Plus when you’re there, why not order a duplicate of one among my pasta recipe cookbooks? They make nice prezzies for pasta lovers!