Ravioli filled with fresh Tomino on creamed peas


  • 200 g of plain flour
  • 2 eggs
  • 250 g of Longo Fresh Tomino cheese
  • 30 g of Parmesan cheese
  • 1 egg yolk
  • Salt to taste
  • 100g of peas
  • 50 ml of extra virgin olive oil
  • 1 spoon of grated Parmesan cheese
  • 2 spoons of water used to boil the pasta, to dilute the creamed peas
  • Pepper to taste


  • 1

    Make the pasta using the flour and two eggs, kneading the dough for 10 minutes. Leave it to rest for 30 minutes.
    Prepare the filling using the Tomino and Parmesan cheese.  Add salt to taste, then add the egg yolk and mix again.

  • 2

    Roll out the pasta and create the ravioli.
    Now make the cream, scalding the peas and then blending them in a mixer with the Parmesan, salt, pepper and some of the water used to cook the pasta.

  • 3

    Cook the ravioli in boiling salted water, pour two spoons of the creamed peas on a plate and arrange the ravioli, sprinkling with some Parmesan. 

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