RECIPES
Basia
I got the idea to make these ravioli the last time we were at an Italian restaurant. They served me exactly this kind of ravioli and I fell in love with the flavor. I decided to make my own version at home, and it turned out quite well!
I've known the combination of gorgonzola and walnuts for a long time, and every time I'm amazed at how good it is. The sauce is very aromatic and gives the mild-tasting ravioli just the right flavor.
Making ravioli is very simple, although unfortunately time-consuming, like all dishes of this kind. But as soon as you find a free moment, I recommend it. Because my kids don't like gorgonzola in a sauce, I made them a sauce with chives.
Ravioli with turkey and gorgonzola walnut sauce
Instructions – Ravioli with Turkey and Gorgonzola Walnut Sauce:
Mix all the dough ingredients together and knead into a smooth dough. If needed, you can add a little water or more eggs. Wrap in plastic wrap and refrigerate for 20 minutes.
Meanwhile, prepare the filling. Mix all the ingredients together and season with salt and pepper.
In a pan, bring the cream or crème fraîche (or a mix of both) to a boil and simmer for a moment. Add the gorgonzola and stir until melted. Season with salt if needed, though for me gorgonzola is salty and "seasoned" enough.
Coarsely chop the walnuts and toast them in a dry pan.
Take the dough out of the refrigerator and let it rest for 5 minutes, then divide it into two parts and roll each one out very thin.
You can make ravioli in two ways. Place the filling on one piece of dough at even intervals (about 1-2 tsp, depending on the size), cover with the second piece of dough, press the edges around the filling and cut out. I first cut out squares, spread the filling on half of them and covered them with the remaining pieces of dough.
Bring salted water to a boil in a pot and cook a few ravioli at a time for about 3-4 minutes, until they float to the top. Serve with the sauce, sprinkled with walnuts and Parmesan.
Enjoy!
