Homemade Three Italian Cheese Ravioli with Gorgonzola Cream Sauce by @hervecuisine

43 min

4 servings

🌾

200 g

Flour T55

🥚

2

Eggs

🧂

2 g

Salt

🧀

250 g

Ricotta

🧀

40 g

Parmigiano reggiano

🌰

50 g

Walnuts

🌿

Fresh mint

🌿

Chives

⚫

Pepper

🧀

150 g

Gorgonzola

🥛

20 cl

Liquid heavy cream

🧂

1 pinch

Fleur de sel

⚫

1

Black pepper

  1. Mix
    • Flour T55
    • Salt
    • Eggs

    Mix the flour, salt and eggs to make the pasta dough, working it first with a fork then by hand.

  2. Rest

    Let the dough rest.

  3. Roll

    Roll out the dough very thinly, ideally with a pasta roller.

  4. Mix
    • Ricotta
    • Walnuts
    • Chives

    Mix the ricotta, crushed walnuts, chives, pepper and grated parmesan to make the filling.

  5. Place

    Place small mounds of filling on the pasta sheet.

  6. Brush

    Brush the edges well with a pastry brush to help the second sheet of pasta stick.

  7. Press

    Press down firmly to push out the air, then cut the ravioli with a cutter or a knife.

  8. Heat
    • Liquid heavy cream
    • Gorgonzola
    • Black pepper

    Heat the liquid cream with the gorgonzola, pepper and salt.

  9. Blend
    • Gorgonzola

    Once the gorgonzola has melted, blend the sauce together.

  10. Cook

    Cook the ravioli for 3 minutes in salted boiling water.

  11. Drain
    • Liquid heavy cream

    Drain the ravioli and arrange them over a bed of the cream sauce.

  12. Spoon
    • Liquid heavy cream

    Spoon extra cream sauce over the top.

  13. Garnish
    • Parmigiano Reggiano
    • Fresh mint
    • Walnuts

    Finish with grated parmesan, fresh herbs and walnuts.

Homemade Three Italian Cheese Ravioli with Gorgonzola Cream Sauce by @hervecuisine

43 min

4 servings

🌾

200 g

Flour T55

🥚

2

Eggs

🧂

2 g

Salt

🧀

250 g

Ricotta

🧀

40 g

Parmigiano reggiano

🌰

50 g

Walnuts

🌿

Fresh mint

🌿

Chives

⚫

Pepper

🧀

150 g

Gorgonzola

🥛

20 cl

Liquid heavy cream

🧂

1 pinch

Fleur de sel

⚫

1

Black pepper

Preparation Steps

  1. Step 1/13

    Mix the flour, salt and eggs to make the pasta dough, working it first with a fork then by hand.

    🌾Flour T55
    🧂Salt
    🥚Eggs
    🍴Fork

  2. Step 2/13

    Let the dough rest.

  3. Step 3/13

    Roll out the dough very thinly, ideally with a pasta roller.

    🍝Pasta roller

  4. Step 4/13

    Mix the ricotta, crushed walnuts, chives, pepper and grated parmesan to make the filling.

    🧀Ricotta
    🌰Walnuts
    🌿Chives
    ⚫Pepper
    🧀Parmigiano Reggiano
    🥣Mixing bowl

  5. Step 5/13

    Place small mounds of filling on the pasta sheet.

  6. Step 6/13

    Brush the edges well with a pastry brush to help the second sheet of pasta stick.

    🖌️Pastry brush

  7. Step 7/13

    Press down firmly to push out the air, then cut the ravioli with a cutter or a knife.

    Cutter
    🔪Knife

  8. Step 8/13

    Heat the liquid cream with the gorgonzola, pepper and salt.

    🥛Liquid heavy cream
    🧀Gorgonzola
    ⚫Black pepper
    🧂Fleur de sel
    🍲Saucepan

  9. Step 9/13

    Once the gorgonzola has melted, blend the sauce together.

  10. Step 10/13

    Cook the ravioli for 3 minutes in salted boiling water.

    🍲Pot

  11. Step 11/13

    Drain the ravioli and arrange them over a bed of the cream sauce.

    🧺Colander

  12. Step 12/13

    Spoon extra cream sauce over the top.

  13. Step 13/13

    Finish with grated parmesan, fresh herbs and walnuts.

    🧀Parmigiano Reggiano
    🌿Fresh mint
    🌰Walnuts

Composition

Ingredients

Types

Grains, Eggs, Spices, Dairy, Nuts, Herbs

Ingredients

Flour T55, Eggs, Salt, Ricotta, Parmigiano reggiano, Walnuts, Fresh mint, Chives, Pepper, Gorgonzola, Liquid heavy cream, Fleur de sel, Black pepper

Notes

Flour T55 (for the pasta dough), Eggs (for the pasta dough), Salt (for the pasta dough, for the filling, to taste), Ricotta (for the filling), Parmigiano reggiano (grated, for the filling), Walnuts (crushed, for the filling), Fresh mint (for the filling, amount not given), Chives (for the filling, amount not given), Pepper (for the filling, to taste), Gorgonzola (for the sauce), Liquid heavy cream (for the sauce), Fleur de sel (for the sauce)

Allergens

Gluten, Eggs, Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, soy-free, Sugar-Free, Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 42g, Fat: 38g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 420mg, Sodium: 780mg, Phosphorus: 320mg, Potassium: 280mg

Vitamins

Vitamin A: 320mcg, Vitamin B12: 1.1mcg, Vitamin B2 (Riboflavin): 0.4mg

Preparation

Time Information

Preparation

40 minutes

Cooking

3 minutes

Overall

43 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Fork, Pasta roller, Pastry brush, Cutter, Knife, Mixing bowl, Saucepan, Pot, Colander

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Family Gathering, Comfort Food Meal

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Soft, Silky

Flavors

Cheesy, Creamy, Savory, Umami, Nutty, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Cooked ravioli with sauce : 1-2 days (Store in an airtight container,Reheat gently with a splash of cream or milk), Uncooked fresh ravioli (before cooking) : up to 1 day in fridge, or 1 month frozen (Keep refrigerated on a floured tray, covered,Freeze in a single layer before transferring to a bag to prevent sticking,Cook from frozen, do not thaw)