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Galbani® Golosi

Serves 4 – 6



3 ½ cups Galbani Whole Milk Ricotta
1 – 2 Egg yolks
¾ cup + 1 tbsp. “Double zero” flour
1 tsp. Kosher salt
½ tsp. Ground nutmeg
¾ cup Galbani Parmesan, grated
½ cup Spinach



1.5 qt. Black Diamond® White Cheddar, shredded
1 qt. Heavy cream
1 tbsp. Extra virgin olive oil
1 Garlic clove, crushed
  Beechnut mushrooms
  Freshly ground black pepper to taste
  Truffle oil, for drizzling
  Toasted breadcrumbs




  1. Drain Ricotta properly then mix in a stand mixer at medium speed with egg yolk, ¾ cup of flour, salt, nutmeg, cheese, and spinach.

  2. Mix until fully incorporated, about 3 – 4 minutes. Be sure strands of egg yolk remain.

  3. Dust approximately 1 tablespoon of flour on surface and on top. Roll into one log.

  4. Using a bench scraper, cut manageable piece and roll back and forth.

  5. Cut into ¾-inch worm and cut into 1-inch pillows. Then, freeze and keep frozen until ready to cook.

  6. Bring a large pot of salted water to a boil. Add the golosi and stir gently to prevent them from sticking together.

  7. Cook until the golosi rise to the surface, about 3 – 4 minutes.



  1. Combine cheese and cream in saucepan and melt on very low heat.

  2. Once melted, strain and press out with ladle to remove graininess.

  3. In a pan, with 1 tablespoon olive oil, add crushed garlic clove and sear beechnut mushrooms.

  4. Remove from heat. Drain the olive oil, remove garlic, and add cheese sauce from step 1. Then toss in golosi and add pepper to taste. Top with a drizzle of truffle oil and sprinkle with toasted breadcrumbs.

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