Ripieno di zucchine robiola melanzane e maggiorana

robiola cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor without dairy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used in place of butter.

Make the pasta dough by combining flour and eggs until smooth; rest for 30 minutes.

Mix robiola cheese, ricotta cheese, parmesan cheese, salt, black pepper, and nutmeg in a bowl until well combined.

Roll out the pasta dough thinly on a floured surface.

Cut the dough into squares or circles, depending on your ravioli shape.

Place a spoonful of cheese filling in the center of each square.

Moisten the edges of the pasta with water and fold over to seal, pressing out any air.

Bring a large pot of salted water to a boil.

Cook the ravioli in boiling water until they float, about 3-5 minutes.

In a skillet, melt butter and olive oil over medium heat; add garlic and sauté until fragrant.

Add cooked ravioli to the skillet and gently toss to coat in the sauce.

Serve hot, garnished with fresh herbs and lemon zest.

Cooking Techniques

Spice Level:

Allergens