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

Fresh homemade and hand-rolled pasta

Type of recipe: First courses



Quantities for 4 people:

For the pasta

  • 500g “00” flour
  • 2 beetroots

For the filling

  • 2 Kaiser pears
  • 1 Robiola cheese
  • grated hard-grain cheese
  • nutmeg

For the cream sauce

  • 1l milk
  • 200g butter
  • 80g flour
  • salt
  • 50g Taleggio cheese
  • 50g grated hard-grain cheese
  • chives  
  • 5 or 6 chopped walnut kernels
  • 1 knob butter
  • 2 tablespoons cognac
Accompanying wines:
Trebbiano di Romagna

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.