Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
Galbani® Lemon Ricotta Pancakes
Galbani® Grilled Dessert Pizza
Galbani® Mafaldine, Mushrooms & Mascarpone
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Mini Tiramisu Trifles
Galbani® Creamy Paccheri Pasta
The Metro Pizza Sicilian by Chef John Arena
Donatella’s Slice of Joy Cheesecake
Galbani® Scrumptious S'Mores Pizza
Galbani® Lemon Ricotta Zeppole
Galbani® Pumpkin Meringue Cheesecake
Galbani® Creamy Mascarpone Mushroom Farrotto
Galbani® Three-Cheese Salami Calzone
Galbani® Mascarpone Napoleon
Galbani® Zucchini Flower Pizza
Galbani® Garden Fresh Lasagna
Tastes of Summer Cheese Plate
Galbani® Seafood Stuffed Shells
Galbani® Mascarpone Coconut Crepe Cake
Galbani® Ricotta & Mascarpone Mousse
Galbani® Ravioli Alla Donatella
Galbani® Honey Truffle Bruchetta
Galbani® Limoncello Cannoli
The Winter Cheese Plate
Galbani® Whipped Ricotta Parfait
Galbani® Butternut Squash Ravioli
Galbani® Wild Mushroom Ragu
Galbani® Roasted Tomato Soup
Galbani® Ricotta Fritters
Galbani® Stuffed Zucchini Flowers
Galbani® Crostini Trio
Galbani® Autumn Harvest Pie
Galbani® Fig & Pig Pizza
Galbani® Baked Mac & Cheese
Galbani® Truffle Lasagna
Galbani® Stuffed Chicken Roulades
Galbani® Limoncello Ricotta Cheesecake
Galbani® Lime Ricotta Pancakes
Galbani® Ravioli Alla Donatella
Galbani Whole Milk Ricotta
Galbani Parmesan, finely grated
Fresh flat-leaf parsley, minced
Pasta sheets, rolled out 1/16-inch thickness
Semolina flour for dusting
Extra virgin olive oil
Garlic cloves, smashed
Red pepper flakes (or Donatella’s preference, 1 tsp. Calabrian chili in oil)
Assorted cherry tomatoes, stemmed and halved
Micro basil for garnish
Semolina flour for sprinkling
Kosher salt and freshly ground white pepper to taste
In a bowl, stir together the Ricotta, Parmesan, beaten egg, and parsley. Season the mixture with kosher salt and white pepper to taste.
Using a square ravioli cutter (or 3-inch biscuit cutter), cut out squares from the pasta sheets, spacing them as close together as possible. You should have at least 34 squares.
Lay half the pasta squares on a clean work surface and brush off any excess semolina flour.
Using a pastry brush, brush the edges of the pasta squares with the egg wash. Then place 1 tsp. of the cheese filling in the center of each square. (For more uniformity, use a pastry piping bag to add the filling.)
Top each with a plain pasta square and seal around the edges with your fingertips, pressing out any air bubbles.
Place the ravioli in a single layer on a baking sheet sprinkled with semolina flour.
To make the sauce, in a large sauté pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally until its starts to get a golden color, about 2 minutes.
Add the cherry tomatoes and sauté, stirring occasionally until they begin to blister and brown, 3–5 minutes.
Add a teaspoon of red pepper flakes (or Calabrian chili in oil), and season the sauce with kosher salt and white pepper. Reduce the heat to low and keep the sauce warm.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and simmer until tender, about 12 minutes.
Using a slotted spoon, transfer the ravioli to the sauce and stir together to coat evenly.
Tip the ravioli and sauce onto a serving platter, and sprinkle micro basil over top to garnish. Serve immediately.