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Robiola cheese ravioli from Lombardy
5 from 10 votes

Robiola cheese ravioli from Lombardy

Robiola cheese ravioli from Lombardy features homemade pasta dough filled with a creamy mixture of robiola cheese, grated grana padano, fresh chives, nutmeg, and salt. This combination offers a mild, slightly tangy filling wrapped in delicate pasta sheets. The ravioli are dressed with melted butter, grated cheese, and chives for a subtle, rich finish, reflecting Northern Italian culinary tradition.

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 736 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Mediterranean, Italian

Ingredients

For the ravioli dough
  • 10.5 ounces 00 flour or all-pupose flour, Italian; soft wheat
  • 3.5 ounces durum wheat semolina flour
  • 4 egg large and preferably free-range
  • 1 pinch salt
For the filling
  • 7 ounces robiola cheese or stracchino (crescenza) for vegetarians
  • 2 ounces grana padano grated - or vegetarian parmesan for vegetarians, or Parmigiano Reggiano
  • 1 tablespoon chive chopped, fresh
  • 1 pinch salt
  • 1 pinch nutmeg freshly grated
For the dressing
  • 1.75 ounces butter add more if necessary, unsalted
  • 0.5 ounce grana padano grated - or vegetarian parmesan for vegetarians, or parmigiano
  • 0.5 tablespoon chive chopped, fresh

Instructions

Make the ravioli dough.
    Cup of Yum
  1. Sift the flours into a large bowl. Break in the eggs and add a pinch of salt. Then use a fork to beat the eggs and start to mix them into the flour.
  2. Next use your hands to mix and knead the eggs and flour until you have the start of a dough that no longer sticks to the sides of the bowl.
  3. Turn the dough out onto a flour dusted work surface and continue kneading for 5-10 minutes until the dough is quite soft and elastic. Roll the dough into a ball and wrap it in some clingfilm (plastic wrap) . Let it rest for 30 minutes.
Make the robiola filling.
  1. While the dough is resting, put the robiola and grated grana into a bowl. Add some chopped chives, nutmeg and salt and then mix everything together with a fork. Put the filling in the fridge until ready to use it.
Make your robiola cheese ravioli
  1. Cut off a quarter of the dough and rewrap the rest so it doesn’t dry out. Flatten the dough piece with your hands or a rolling pin. Then pass it through your pasta machine at the widest setting. (Mine is 7 but some are 1).
  2. Fold the first dough sheet into thirds and pass it through the same setting with the narrowest side first. Repeat this step again twice.
  3. Then pass the dough sheet through two narrower settings (I use 5 then 3, for others it will be 3 then 5). Place the ready dough sheet on a flour dusted surface. Cut it in half so you have 2 sheets of equal length.
  4. Place a teaspoon of filling along one dough sheet at 5-6 cm intervals. If your dough sheet is wide enough you can get 2 rows of filling on it. Use your index finger or a small brush to wet around each teaspoon of filling.
  5. Place the second dough sheet on top of the first and press down gently around each ball of filling. Use a pasta/ravioli cutter to cut out the filled ravioli. Place the ravioli on a flour dusted tray, tea towel or sheet of baking paper. Repeat with the rest of the dough and filling.
Finish and serve
  1. Once you are ready to serve your cheese filled ravioli, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to a boil again!
  2. While the water is heating melt the butter in a skillet large enough to hold the pasta. Heat it until it just starts to brown.
  3. Cook the ravioli in the boiling salted water until they are al dente. Cooking times may vary depending on the size and thickness of your stuffed pasta. I usually wait until a minute after the ravioli have risen to the surface of the boiling water. But test taste before draining!
  4. Using a slotted spoon transfer the ravioli to the pans with the melted butter. Mix the pasta and butter carefully over a low heat until the ravioli are coated in melted butter. Add some grated cheese and more chives and serve immediately.

Notes

  • To adapt the recipe for vegetarians, use cheeses without animal rennet like stracchino or a ricotta and mascarpone blend and substitute with vegetarian parmesan.
  • Ensure the dough rests for at least 30 minutes wrapped in plastic to develop elasticity and prevent drying during rolling.
  • Keep unused dough wrapped to avoid drying out between shaping ravioli portions.
  • Store any leftovers carefully to maintain the ravioli’s delicate texture and flavor.

Nutrition Information

Calories 736kcal (37%) Carbohydrates 77g (26%) Protein 32g (64%) Fat 33g (51%) Saturated Fat 20g (100%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 0.4g (20%) Cholesterol 265mg (88%) Sodium 968mg (40%) Potassium 202mg (4%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 1738IU (35%) Vitamin C 1mg (1%) Calcium 514mg (51%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 736

% Daily Value*

Calories 736kcal 37%
Carbohydrates 77g 26%
Protein 32g 64%
Fat 33g 51%
Saturated Fat 20g 100%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.4g 20%
Cholesterol 265mg 88%
Sodium 968mg 40%
Potassium 202mg 4%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 1738IU 35%
Vitamin C 1mg 1%
Calcium 514mg 51%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.