Ingredients with Measurements:
- 1 package of store-bought ravioli (or homemade)
- 1 cup of Gorgonzola cheese, crumbled
- 1/2 cup of walnuts, chopped
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot for boiling water
- Large skillet or saucepan
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. While the water is boiling, prepare the sauce. In a large skillet or saucepan, melt the Gorgonzola cheese over medium heat.
3. Add the chopped walnuts and minced garlic to the skillet and stir until combined.
4. Pour in the heavy cream and grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
5. Reduce the heat to low and let the sauce simmer for a few minutes until it thickens slightly.
6. Once the water is boiling, add the ravioli to the pot and cook according to the package instructions (usually 3-4 minutes for fresh ravioli).
7. Drain the cooked ravioli and add them to the skillet with the sauce. Toss gently to coat the ravioli with the sauce.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for the sauce, boiling water for the ravioli
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 38g
Carbohydrates: 35g
Protein: 18g
Sodium: 750mg
Substitutions for ingredients:
- Blue cheese or Roquefort cheese can be used instead of Gorgonzola cheese.
- Pecans or almonds can be used instead of walnuts.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add cooked spinach or kale to the sauce for a healthier twist.
- Use butternut squash or pumpkin ravioli for a seasonal variation.
- Add cooked bacon or pancetta to the sauce for a smoky flavor.
Tips and tricks:
- Be careful not to overcook the ravioli, as they can become mushy and fall apart.
- Reserve some of the pasta water to add to the sauce if it becomes too thick.
- Toast the walnuts in a dry skillet before adding them to the sauce for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ravioli and sauce in a skillet over low heat, adding a splash of milk or cream if needed to thin out the sauce.
Presentation ideas:
Serve the ravioli on a large platter, garnished with fresh parsley and extra walnuts.
Garnishes:
Chopped parsley and extra walnuts
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a glass of red wine, such as a Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted Brussels sprouts with garlic and lemon
- Garlic bread or breadsticks
Troubleshooting advice:
- If the sauce is too thick, add more cream or pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the ravioli falls apart while cooking, try using a gentler touch when handling them.
Food safety advice:
- Make sure to cook the ravioli to the recommended time to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ravioli is a traditional Italian dish that originated in the region of Liguria. It is typically filled with cheese, meat, or vegetables and served with a sauce.
Flavor profiles:
The Gorgonzola and walnut filling is rich and savory, while the creamy sauce adds a tangy and slightly sweet flavor. The dish is balanced by the mild flavor of the ravioli.
Serving suggestions:
Serve the Gorgonzola and Walnut Ravioli as a main course for a cozy dinner party or a family meal. It is also a great option for a vegetarian or meatless Monday meal.
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Region: Italian