This recipe for ravioli with goat cheese and hazelnut is inspired by a visit to the Caseificio Biologico Amaltea in Alta Langa, where you also find the particular IGP hazelnut variety Tonda Gentile.
Caseificio Biologico Amaltea is a family run dairy near Roccaverano in Piedmont, where they produce the traditional Robiola di Roccaverano D.O.P. made exclusively from goats milk. When we visited we were given a taste of 8 cheeses in different stages of maturation ranging from fresh and mild to rancid. This recipe uses a mild robiola and – like the Tonda Gentile hazelnut – it can be hard to find, if you are outside Langhe, but make sure to try it, when you are visiting the area.
For the pasta
150 g flour typo 00
150 g durum wheat
For the filling
100 g Robiola or similar soft goat cheese
100 grated Parmesan
100 g ricotta
a pinch of nutmeg
For the pesto sauce
1 shallot onion
1 clove of garlic
50 g hazelnuts
a bunch of parsley
Olive oil, salt and pepper
Make a volcano of flour and durum wheat on a clean tabletop.
Break the eggs into the mouth of the volcano.
Use a fork to gradually incorporate egg and flour.
Knead with the heels of your hands to make a smooth dough
Wrap the pasta dough in clingfilm and leave it in the refrigerator for at least an hour to set.
Meanwhile make the filling.
Grate robiola and Parmesan cheese and mix it with ricotta and a pinch of nutmeg
Roll the dough through the pasta machine at least 10 times before you gradually decrease the width.
When the pasta sheet is appropriately thin, use half the sheet to line a ravioli mould.
Place a teaspoon of filling in each cavity.
Cover with the other half of the pasta sheet and seal with a rolling pin.
Make a pesto of finely chopped hazelnuts, parsley, shallot onion and garlic mixed with olive oil, salt and pepper.
Bring a pot of salted water to the boil.
Cook the ravioli with goatcheese for 3 minutes.
Drain the ravioli of water and toss with pesto before serving.