Ravioli di Rolle con Ricotta, Robiola e Pecorino Stagionato

Ravioli di Rolle con Ricotta, Robiola e Pecorino Stagionato is a stuffed pasta dish originating from the Tuscan town of Bibbiena, Italy. The "Rolle" in the name refers to the distinctive rolled shape of the ravioli, a local specialty that differs from standard square or round forms. The filling combines three cheeses: fresh ricotta for lightness, creamy robiola for tang, and aged pecorino stagionato for sharp, savory depth. A great version is distinguished by the balance of cheeses—neither too rich nor too dry—and by pasta that is thin yet sturdy enough to hold the filling without becoming doughy. The dish is traditionally dressed simply, often with melted butter and sage or a light tomato sauce, to let the cheese filling shine. At the restaurant Il Tirabusciò in Bibbiena, the dish is highlighted on the *Sentieri Golosi* culinary trail, which celebrates local Appennine cuisine. Regional variations may substitute other soft cheeses like stracchino for robiola, or use a different aged cheese such as Parmigiano-Reggiano, but the combination of fresh, soft, and aged dairy remains constant. Some versions add a touch of nutmeg or lemon zest to the filling. The use of pecorino stagionato, a staple of Tuscan sheep farming, roots the dish firmly in its pastoral context. Il Tirabusciò’s interpretation is regarded as a benchmark, showcasing the harmony of these three cheeses inside a hand-rolled pasta envelope.