Primosale cheese is a semi-soft, fresh cows milk Sicilian cheese, best described as a fresh pecorino. It’s has a mild, slightly lemony flavor. Any semi-soft Italian cheese may be substituted. The dish is finished with balsamic and almonds, two ingredients typical in Sicilian cooking.
Primosale Cheese Ravioli with Balsamic Vinegar Reduction and Roasted Almonds
Print This Recipe Yield 6Source Adapted from The Flavors of Sicily, Sime BooksPublished
Ingredients
- 14 ounce primosale cheese (fresh pecorino)
- 1 pinch finely grated nutmeg
- 2 large egg yolks room temperature
- 1 pound fresh pasta dough in sheets
- 2 fresh sage leaves plus more as garnish, to taste
- 2/3 cup balsamic vinegar
- 2 tablespoon granulated sugar
- 1 pinch cracked black pepper
- ½ cup whole almonds
- ⅓ cup shaved aged pecorino as garnish, or to taste
Directions
Make the ravioli filling: Finely chop or grate the cheese. Add it to the bowl of a food processor or blender along with a pinch of nutmeg and 2 egg yolks. Process on high until a smooth uniform mixture is attained. Set aside.
Form the raviolis: Using a 2 ½ to 3‑inch round cutter cut the dough into 30 discs. Working one at a time place about ½ tablespoon in the middle of half the discs. Use water to moisten the edge with the tip of your finger. Place a second disc on top; pinch the edges closed with your fingers. Repeat until all the discs are filled. Cover in plastic wrap and set aside.
Make the reduction and almonds: Place the oven rack in the top position and pre-heat the oven to 400 degrees F.
Meanwhile, heat the balsamic, sugar, and 2 sage leaves in a medium saucepan set over medium-high heat. Just before it begins to boil lower the heat to a simmer and let the liquid reduce until a syrupy consistency is achieved, about 8 minutes. Remove from heat and stir in a pinch of cracked black pepper.
Once the oven is hot spread the nuts onto a baking sheet and toast in the oven about 8 minutes; remove from oven and chop coursely.
To plate: Steam or boil the raviolis. Place 5 warm raviolis on 6 warm plates, drizzle on a spoonful of the balsamic reduction and sprinkle each with chopped almonds. Garnish with sage leaves and aged pecorino.
