Robiola is a soft cheese made from cow, goat, and sheep milk, giving it more depth than the typical ricotta cheese. If you can't find it, ricotta will do in a pinch, but will benefit from a quick drain in a strainer to dry out.
Makes 6 to 8 servings
- In a small bowl, stir together the Robiola, mascarpone, and ricotta for the filling in a small bowl. Set aside.
- Brush one pasta sheet with egg wash. Spoon the filling in mounds (about 2 teaspoons each) down the center of the dough. Cover with a second pasta sheet and press the dough together around the filling to seal the sheets together and to remove any air pockets. Using a 2-inch round cutter, cut out the ravioli.
- Bring a large pot of salted water to a boil over high heat. Add the ravioli all at once and stir a few times to separate them. Cook, uncovered, at a gentle boil until just tender to the bite, 8 to 10 minutes. Drain the ravioli in a colander. Shake well to remove excess water. Transfer to a heated serving bowl, add the olive oil and pesto, and toss to coat evenly. Or, spoon the pesto into warmed pasta plates, top with ravioli, and drizzle with olive oil.
- Serve the ravioli in a heated serving bowl or pasta plates, topped with the pine nuts and seasoned with salt and pepper.