Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1/4 cup water
- 1/2 cup Gorgonzola Bresciano cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup unsalted butter
- 1/4 cup chopped walnuts
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
- Skillet for sauce
Step-by-step instructions:
1. In a large mixing bowl, combine flour, eggs, salt, and water. Knead the dough until it becomes smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
2. In a separate mixing bowl, combine Gorgonzola Bresciano cheese, ricotta cheese, Parmesan cheese, black pepper, and nutmeg. Mix until well combined.
3. Divide the pasta dough into four equal parts. Roll each part into thin sheets using a pasta roller or rolling pin.
4. Place a tablespoon of the cheese mixture on one sheet of pasta, leaving about an inch of space between each spoonful. Cover with another sheet of pasta and press down around the cheese mixture to seal the edges.
5. Use a ravioli cutter or knife to cut the ravioli into desired shapes. Repeat with the remaining pasta sheets and cheese mixture.
6. In a large pot of boiling salted water, cook the ravioli for about 3-4 minutes or until they float to the surface. Drain and set aside.
7. In a skillet, melt the butter over medium heat. Add the chopped walnuts and cook until lightly toasted. Add the cooked ravioli to the skillet and toss until coated with the butter sauce.
8. Serve hot and garnish with additional Parmesan cheese and chopped walnuts.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 520
Fat: 30g
Carbohydrates: 44g
Protein: 18g
Sodium: 670mg
Substitutions for ingredients:
- Gorgonzola Bresciano cheese can be substituted with any other blue cheese.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add cooked spinach or mushrooms to the cheese mixture for extra flavor.
- Use a different sauce such as tomato sauce or cream sauce.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Dust the pasta sheets with flour to prevent them from sticking together.
- Use a pasta roller for even and consistent thickness.
Storage instructions:
Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ravioli in a skillet with a little bit of butter or oil over medium heat until heated through.
Presentation ideas:
Serve the ravioli on a plate with the butter sauce and chopped walnuts on top. Garnish with additional Parmesan cheese and fresh herbs.
Garnishes:
- Chopped walnuts
- Parmesan cheese
- Fresh herbs such as parsley or basil
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot
- Salad with balsamic vinaigrette dressing
Suggested side dishes:
- Garlic bread
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the pasta dough is too dry, add a little bit more water.
- If the pasta dough is too wet, add a little bit more flour.
- If the ravioli falls apart during cooking, make sure to seal the edges well and use a gentle touch when handling them.
Food safety advice:
- Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
- Store leftover ravioli in the refrigerator and consume within 3 days.
Food history:
Gorgonzola Bresciano is a type of blue cheese that originated in the Lombardy region of Italy. It is named after the town of Gorgonzola and is known for its creamy texture and pungent flavor.
Flavor profiles:
Creamy, tangy, nutty
Serving suggestions:
Serve the Gorgonzola Bresciano ravioli as a main course for lunch or dinner. Pair with a glass of red wine and a side salad for a complete meal.
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Region: Italian