Ravioli filled with Robiola di Roccaverano and borage with butter and sage

by Katiuscia Rotoloni 09/09/17
1182 |
|
Ravioli di robiola di Roccaverano e borragine al burro e salvia

A tasty and fresh filled pasta to pair with a Valdobbiadene Prosecco Superiore DOCG Vigneto della Riva di San Floriano Nino Franco.

Ingredients for 4 people: 

300g white flour, 100g semolina, 4 whole eggs, 2 egg yolks, 1 tablespoon extra-virgin olive oil, 50g Alpine butter, fresh sage leaves and grated Parmigiano Reggiano as needed.

For the filling:  300g borage, 200g fresh Robiola di Roccaverano*, 150g goat-cheese ricotta, 50g Parmigiano Reggiano, nutmeg and salt as needed.

Directions :

Prepare the dough by making a mount with the flour, putting the eggs and oil on top and mixing it until it becomes smooth and homogenous. Let the dough rise under a bowl for an hour.

Parboil the borage in salted water, drain and press dry. Chop the borage finely and put it into a bowl with the robiola, ricotta, Parmigiano, salt and a sprinkling of nutmeg.

Roll the dough into two, equal-size and thin sheets. Using a teaspoons, put a measure of filling every 3-4cm from the other on one sheet and when done delicately place the other. Use your finger to press down the dough around each mound of filling to push out the air and seal all the edges. Take a pasta cutter or a glass with a 5cm diameter and make the ravioli, pressing down the edges of each with a fork.

Melt the butter at a low heat in a large pan together with the five or six sage leaves.

Boil the ravioli in abundant salted water and transfer them with a skimmer to the pan once they float to the top of the water, adding some of the pasta water to the pan if needed to keep it moist.

Serve the pasta with grated Parmigiano on top along with sage leaves.

*Robiola di Roccaverano DOP (DPO) is a rind-less cheese with at least 50% goat’s milk from the Langhe hills and made between March and November in the provinces of Asti and Alessandria. It is a creamy cheese with a savory and slightly acidic flavor and aromas of hazelnut grass. With aging the aromas become more intense and the flavor is sharper and wrapping.

Wine to pair: 

Valdobbiadene Prosecco Superiore Docg Vigneto della Riva di San Floriano Nino Franco 

 

Pale, straw-colored, bright. Complex aroma of fruit salad, peach, apple and lime with the heady scents of wisteria and orange flowers. On the palate the wine shows the same intensity, supported by good acidity. Fresh fruit, elegance and depth. Fine and persistent.

Production area: exclusively Rive di San Floriano vineyard, in Valdobbiadene.

Grape variety: 100% Glera, with harvest selection.

Wine making: pressing, destemming, cooling of must and fermentation at a controlled temperature in steel tanks. Second fermentation in cuve close (Charmat Method).

Type: Brut.

Alcoholic content: 12% vol.

Serving temperature: 6-8° C.

Food pairing: drinkable along the whole meal. Perfect matching with oysters and salty fishes. Very pleasant with our local salami called sopressa.

THIS RECIPE IS OFFERED BY NINO FRANCO 





Editorial of the week

Events

March 2024
Su Mo Tu We Th Fr Sa
·
·
·
·
·
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
·
·
·
·
·
·

Newsletter

Subscribe to the "DoctorWine" newsletter to receive updates and being kept informed.
Update Privacy Permissions (GDPR)

YOUTUBE CHANNEL

OUR SOCIAL MEDIA CHANNEL