AMARENA FABBRI PASTA PILLOWS

May 8, 2019

Author Notes: Looking for the most delicious Summer pasta recipe? Well look no further because we have an incredible recipe with Amarena Cherries from Fabbri 1905 (sold at Eataly NYC Flatiron)! Cherries in Pasta? Yes, you read that right and we’re about to let you in on a secret on how to make it!

These cherries (preserved in syrup) are sweet with an unmistakable tartness PLUS they are perfect on basically anything - slathered over a hefty scoop of creamy gelato, blended with yogurt for a breakfast treat, or classic cocktails. Please visit Eataly’s website for additional information on Fabbri’s products: https://www.eataly.com/us_en/our-producers/fabbri
Staff Member

Serves: 4 people
Prep time: 20 min
Cook time: 45 min

Ingredients

For the stuffing:

  • Basic egg pasta dough
  • 1/2 cup Amarena Fabbri cherries chopped in small pieces
  • 2 tablespoons dark rum
  • 1 large egg
  • 2 3/4 cups shredded montasio cheese,(about 1/2 pound)
  • 2 1/2 cups shredded fontina cheese, (about 1/2 pound)
  • 1 1/4 cups grated Grana Padano cheese (about 1/4 pound)
  • 1/4 cup cup fresh bread crumbs
  • 3/4 teaspoon grated lemon zest
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon chopped fresh thyme leaves
  • 2 cloves, ground or chopped very fine, or 1/4 teaspoon ground cloves
  • 6 quarts salted water

To serve:

  • 5-6 tablespoons unsalted butter, melted
  • 1/2 cup grated Grana Padano cheese, or more to taste
  • freshly ground black pepper
In This Recipe

Directions

  1. Prepare the pasta dough.
  2. Toss the raisins with the rum. Let them stand, tossing once or twice, until the raisins absorb most of the rum, 20 to 30 minutes. In a large bowl, beat together the egg and sugar. Add the remaining filling ingredients and mix well with your hands until thoroughly blended. Cover and set aside, or refrigerate up to one day.
  3. Roll out and fill the pasta dough, using a full tablespoon of the cheese filling for each ravioli. Cut out the ravioli using a 2 1/2 inch round cutter. Press the filling gently to fill any air spaces in the ravioli and press the edges of the ravioli firmly again to seal them tightly.
  4. Arrange the ravioli in a single layer on baking sheets lined with lightly floured kitchen towels. Cover them with additional towels. The ravioli should be cooked immediately or refrigerated or frozen.
  5. When ready to cook, bring the salted water to a boil in a large pot. Add the ravioli to the water one at a time, stirring gently as you do. Cook about 6 minutes after the water returns to a boil, or until the edges of the pasta are tender but still firm to the bite. Use a big skimmer or large flat slotted spoon to gently scoop out the ravioli, draining them well. Place the ravioli in a serving platter or individual bowls.
  6. Drizzle the butter over the ravioli and sprinkle them with grated cheese and freshly ground black pepper.

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