How to Make Martha's Robiola-Cheese-Filled Ravioli | Martha's Cooking School | Martha Stewart

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.

Combine 6 packages of robiola cheese, 1/2 cup grated Parmesan cheese, parsley, 1 egg, salt, black pepper, and nutmeg in a bowl until well mixed.

Prepare ravioli by placing the filling inside a piping bag.

Spray the pasta with water to help seal it.

Fold the pasta over the filling and press to seal, using a zigzag pattern to ensure closure.

Cut the ravioli into small shapes and prepare for cooking.

Boil the ravioli in salted water for about 4 minutes until they float.

Serve with melted butter and optional toppings like sautéed asparagus or tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens