Sheep’s Milk Ricotta Gnocchi with Artichokes Barigoule and Parsley Pistou
At Picholine, these handmade gnocchi are served with artichokes barigoule and parsley pistou, but the gnocchi can also be accompanied by any kind of Provencal-type vegetable sauce or pesto.
Ricotta Gnudi with Tomato-Eggplant Jam
Take a bite out of these relatives of gnocchi made from ricotta, eggs, and a little flour.
Robiola Handkerchiefs with Heirloom Tomato Relish and Basil Oil
Robioloa’s soft, edible rind and creamy, moist richness ensures this dish steals the show.
Kale, Asiago, and Bacon Agnolotti with Mushroom Topping
A few drops of truffle oil added to the pasta dough makes a sublime difference in these mushroom-topped stuffed morsels, shaped like little turnovers.
Green Angel Pasta
This Green Angel Pasta from Chris Reilly at Traffic Jam & Snug features angel-hair pasta with sautéed zucchini, spinach, and grated Bleu Asiago, dressed with a drop of truffle oil.
Goat’s Milk Ricotta and Fresh Herb Ravioli with Parmigiano-Reggiano Broth and Edible Blossoms
Parmigiano-Reggiano rinds are chock-full of flavor. Here, they simmer in broth to intensify the flavor of this fresh ravioli dish. So save your rinds or source some from your favorite cheese shop. If goat’s milk ricotta isn’t available, any fine ricotta is a good replacement.
Farmstead’s Cheesemonger’s Mac ‘n’ Cheese
This is our iconic mac ‘n’ cheese from La Laiterie at Farmstead. It has the requisite oozy, gooey, cheesy characteristics, but it is elevated by the use of a great sharp Cheddar, earthy and sweet Gruyère, creamy, piquant ripe Brie, and some good penne pasta. Bake with the crusty breadcrumb top, and heaven awaits.
Beet Risotto with Gjetost and Basil
Gjetost cheese is a Norwegian staple that’s used for snacking and sandwiches, as well as for cooking. This dark and salty-sweet cheese adds richness to beet risotto.
Mini Blue Cheese Ravioli
A pasta machine is required to make this recipe. An alternative is to buy fresh, premade pasta sheets. Before serving, the chef gently tosses the ravioli in a little pasta water and melted butter with roasted chard stems and roasted garlic. To plate she leans slices of grilled flat iron steak against a mound of […]
