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.
- 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
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.