Food & Wine

spinner

Pecorino Ravioli with Walnuts and Marjoram

Rate & Review

(146 people have added this recipe to their favorites.)

In adapting this recipe from executive chef Shea Gallante at Cru in New York City, F&W's Marcia Kiesel traded a labor-intensive fresh pasta for premade wonton wrappers and was thrilled with the results. Wonton wrappers are milder-tasting than fresh pasta, which makes them a better showcase for the nutty brown butter, delicate young pecorino cheese and fresh marjoram.

Pairing Suggestion

Try a full-bodied, well-textured Italian white blend, such as the 2001 Bastianich Vespa Bianco or the 2000 La Castellada Bianco della Castellada.

Pecorino Ravioli with Walnuts and Marjoram

Average Rating |

(146 people have added this recipe to their favorites.)
Log in or sign up to review

Pecorino Ravioli with Walnuts and Marjoram

Email this recipe

Pecorino Ravioli with Walnuts and Marjoram

These will make you look like a PRO!!!!  I've used several differnt herbs and all are great!

Posted by: vconners on October 22, 2008

rating

THESE ARE EXCELLENT.

LILYM

Posted by: lilym on March 23, 2008

rating

Wonderful!  So easy to prepare.  Word to the wise though...easy on the salt.  I would not add it to the filling again.  Pecorino is salty enough.  Mine was a bit too salty but I loved this dish!!!

Posted by: jenlcordes on February 4, 2008

rating

MARKETPLACE

 

206