Ravioli Recipe
Rellenos de queso gorgonzola y nueces, salteados en mantequilla de salvia con salsa de ayote, Parmegiano-Reggiano. Gorgonzola, roasted walnut, sage, butter, pumpkin cream, Parmigiano-Reggiano.
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Ingredients
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Ravioli Filling and Sauce
Method
Preparation Steps
- 1
Prepare the Ravioli Dough
In a large bowl, mix the flour and a pinch of salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Make the Filling
In a bowl, combine the Gorgonzola cheese, roasted walnuts (chopped), and a pinch of black pepper. Mix until well combined.
- 3
Roll Out the Dough
Divide the dough into four portions. Roll out each portion on a floured surface until thin (about 1-2 mm thick).
- 4
Fill the Ravioli
Cut the rolled dough into squares (about 5x5 cm). Place a teaspoon of filling in the center of each square. Fold the dough over to form a triangle, sealing the edges with a little water.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float. Remove with a slotted spoon.
- 6
Prepare the Sage Butter Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until fragrant. Stir in the pumpkin puree and season with salt and pepper. Cook for 2-3 minutes.
- 7
Combine and Serve
Gently toss the cooked ravioli in the sage butter sauce. Serve hot, garnished with grated Parmesan-Reggiano cheese.
