Make this robiola-cheese-filled ravioli recipe with Martha Stewart. Transfer filling to a pastry bag, and pipe 2 teaspoons Robiola filling in the center of each square. Lightly brush or spray the ...

2. Place the robiola, gorgonzola and butter in a bowl, season sparingly with salt and aggressively with pepper, and beat until smooth. 3. Add the remaining ingredients and stir to combine.

The Robiola cheeses of Northwestern Italy come in a variety of shapes, sizes, milk types and maturities. So what do they have in common? They tend to be small disks, relatively thin, with a soft ...

Add the robiola cheese (2) and the cream cheese (3), then blend until you obtain a homogeneous mixture. Transfer everything into a bowl. Scoop a tablespoon of mixture (4) and form a ball (5).

Hardly surprising, then, that a version of this pizza, Ms. Whims's third Slow Food Fast contribution—topped with shaved Brussels sprouts, bacon, pecorino and robiola cheeses and red onion—was ...

Blend until you get a smooth cream (16). Transfer the obtained cream to the pan, add the robiola (17), and dilute with a bit ...

The most charming example I have seen recently is Robiola Incavolata (roh-bee-OH-la in-cah-voh-LAH-ta), a young goat's milk cheese cloaked in a crinkly leaf of savoy cabbage. Produced in Piedmont ...

Soft robiola, a three-milk cheese (cow/goat/sheep) from Italy that’s a little pungent and utterly wonderful, comes in the in-house-made pasta parcels of agnolotti, a handful of which loll in a ...

Indeed, the focaccia robiola, in particular, totally overshadows the pizzas that are the ostensible purpose of the place. If the name Coco Pazzeria sounds familiar, the restaurant’s predecessor ...

It uses vegetables in season right now, so it is distinctly wintry in flavour. Robiola is a soft, creamy mountain cheese from Piedmont, but you can use ricotta or mozzarella, which are less ...