Ash ripened Robiola ravioli with spring pea ragout

We’re excited to tell you about one of our newest cheeses, an ash ripened Robiola. The ash dusted wrinkly rind delicately blankets a creamy center, with gentle almond and bright mushroom notes. To celebrate this new cheese, we asked our friend John May to create a recipe featuring the Robiola.


John started cooking to impress his girlfriend (now wife–it worked!), realized it was a true passion and headed to culinary school. He spent some time working at The Weathervane, studied under Vivian Howard as the Sous Chef at The Chef and the Farmer, and is currently the executive chef at The Boot in Durham. John’s favorite things to cook are vegetables–in his opinion, it takes more effort to make cauliflower or kale taste incredible than it takes to make a steak taste awesome.

This recipe certainly showcases his love for vegetables, and is the ideal recipe to get you excited for springtime. The lemon flavor perfectly sets off the richness of the Robiola, and the entire dish feels like a bright, fresh taste of spring.

Ash ripened Robiola ravioli with spring pea ragout and prosciutto

To make the dough:
2 cups flour
1/2 t salt
2 whole eggs
2 t water

In a stand mixer, with the paddle attachment set, mix the flour and salt on moderate speed. Meanwhile, whisk the eggs and water together and then stream in to the dry ingredients slowly. Allow the dough to mix for one minute. Then turn out and knead by hand until a smooth ball forms.

A fresh ravioli dough from any artisan would work as a substitute.


To make the filling:
12 oz room temp ash rubbed Robiola
2 medium sized spring onions
2 lemons zested and juiced
4 oz milk
1t salt

Clean and dry the spring onions very well. On either a grill or a lightly oiled cast iron pan, char the greens until lightly burnt on the outside. Set the greens aside and load the blender with all but the onions. Chop the onions up finely and add to the blender. Blend until very smooth, adding milk if needed. Cool the mixture until able to scoop.


To make the sauce:
1/4 lb pea shoots
1 c blanched English peas
juice and zest of 2 oranges
juice and zest of 2 lemons
2 oz mint leaves
1 t salt

Blend all together and pass through a strainer to remove all the solids. You want to utilize the juice for the sauce.

To make the pea ragout:
1/2 c blanched English peas
1/2 c blanched sugar snap peas, cut on a bias
1/2 bunch spring onion, sliced thinly
1 oz thinly sliced prosciutto
salt and butter


Reserve all of this until ready to prepare the dish.

Roll out two pasta doughs until very thin. Scoop about 1 oz of the Robiola mixture and place it on the pasta sheet for each ravioli, evenly spaced apart. Carefully place the second sheet on top, and cut circles. Set some water on your stove.


In a medium sized sauté pan, melt 2 oz butter over moderate heat. Add the spring onions and season with a small pinch of salt. Continue to melt the onions by moving them around in the pan often. Once they are translucent, add the English peas and snap peas. Once the water is boiling, drop the ravioli in and let them cook until tender, approximately 90 seconds. Once cooked, put them in the sauté pan and add the juice. Let it come to a boil and taste. Season with salt if necessary, and portion evenly into bowls.


The Boxcarr Team

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