Beetroot ravioli filled with pear and Robiola cheese on a bed of creamy cheese sauce
Antica Osteria Gola Gioconda

Type of recipe: First courses

Preparation method:

For the pasta: put the flour on a pastry board and form a well in the centre. Add a little water and the chopped beetroot and knead together to form a fairly dry mixture (hands should come away dry).

For the filling: peel and chop the pears, add the Robiola cheese, nutmeg and grated hard-grain cheese and mix together well.

For the creamy sauce: boil the milk. Form a roux with the butter and flour and season with fine salt. Add the boiling milk to the roux and bring back to the boil for a minute. Quickly toast the walnut kernels in a pan with a knob of butter, pour over the cognac and add to the creamy sauce.

Roll out the pasta until quite thin. Use a pasta cutter to cut out several discs: Place some filling in the centre of each and fold over to form half-moon shapes. Cook the ravioli in plenty of boiling salted water, allowing 5 ravioli per portion. Drain and toss in the sauce with some shavings of cheese. Serve, with more grated cheese and shavings of Bianchetto truffle.

Preparation method:

For the pasta: put the flour on a pastry board and form a well in the centre. Add a little water and the chopped beetroot and knead together to form a fairly dry mixture (hands should come away dry).

For the filling: peel and chop the pears, add the Robiola cheese, nutmeg and grated hard-grain cheese and mix together well.

For the creamy sauce: boil the milk. Form a roux with the butter and flour and season with fine salt. Add the boiling milk to the roux and bring back to the boil for a minute. Quickly toast the walnut kernels in a pan with a knob of butter, pour over the cognac and add to the creamy sauce.

Roll out the pasta until quite thin. Use a pasta cutter to cut out several discs: Place some filling in the centre of each and fold over to form half-moon shapes. Cook the ravioli in plenty of boiling salted water, allowing 5 ravioli per portion. Drain and toss in the sauce with some shavings of cheese. Serve, with more grated cheese and shavings of Bianchetto truffle.