Ravioli filled with Certosa Galbani and mortadella. Do you love fresh filled pasta but never know how to stuff it? Try these creamy ravioli filled with Crescenza Certosa Galbani and you’ll love them at first bite!! Warm and incredibly creamy, the filling of these ravioli will make you fall in love at the first taste and the slightly “chewy” texture of the fresh pasta, made with durum semolina, will help you make ravioli that stay firm and don’t get soggy during preparation! So, are you ready to create a simple and amazing dish with just a few moves? Let’s go to the kitchen, but before we start cooking I remind you that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make ravioli stuffed with mortadella and Crescenza Certosa
- 2 1/3 cups re-milled durum semolina
- 3 eggs (medium)
- 1 tablespoon extra virgin olive oil
- 1 1/3 cups Crescenza (soft cheese) (or ricotta)
- 7 oz mortadella
- 1/2 cup grated Parmesan (or Grana Padano)
- 1/3 cup chopped pistachios
- 3 1/2 tablespoons butter
- 3/4 cup Crescenza (or ricotta or cream or mascarpone)
- 1/3 cup grated Parmesan (or Grana Padano)
- to taste black pepper
Tools
- Pasta roller
- Pastry cutter
- Pot
- Bowl
- Pan
- Piping bag
Steps to make filled pasta with Crescenza and mortadella
Pour the semolina flour onto the work surface, make a well in the center and add the eggs and oil.
Work with a fork and combine.
Knead until everything comes together (if too dry, add a couple of tablespoons of water) and keep working until you have obtained a smooth, homogeneous dough.
Wrap it in plastic wrap and let it rest for 30 minutes.
Finely chop the mortadella with a sharp knife, gather it in a bowl and add the Crescenza, the grated cheese and the chopped pistachios.
Take the dough, divide it into 4 parts and from each part roll out the sheet with the pasta roller, passing it a couple of times on the widest setting, then tighten to the middle of the available settings and pass it many times, folding it each time, until it becomes perfectly smooth and thin.
Place the floured sheets on a work surface.
Fill a piping bag fitted with a plain tip with the Certosa and mortadella mixture.
Pipe small mounds of filling along the base of each sheet and along the long side, spacing them about 1 9/16 in apart.
Brush the top of the sheet with water and fold like a wallet to cover the filling.
Press with your hands so the two sides adhere and try to press out any air bubbles.
Cut with a fluted pastry cutter to form squares.
As you go, flour everything (semolina flour works well) to prevent the ravioli from sticking to the surface.
The ravioli are ready; you can dress them as you prefer, but if you want to try a simple and delicious recipe, drop them into boiling water and cook until they float. Meanwhile, melt some butter in a pan.
Drain the ravioli with a slotted spoon and transfer them to the pan with the butter.
Add a little cooking water, pepper, grated Parmesan and small dollops of Crescenza; finish with chopped pistachios and a handful of grated cheese, and cook until a thick sauce forms.
Plate and serve.
Unless you have a very large sauté pan, I recommend preparing two or three portions at a time.
Keep in mind that this recipe yields about 6 servings.
Leftover ravioli can be frozen: place them individually on a floured tray and freeze them separately, then transfer to a suitable container.
Prepare only the amount of pasta you intend to eat; any leftover should be refrigerated for a maximum of 24 hours and reheated in a pan for a few minutes with a little water before consuming.
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