Try this perfect combination of walnuts and gorgonzola! First follow our basic recipe for homemade pasta, to get the perfect ravioli .... And then, with gorgonzola and walnuts in hand, indulge yourself! It is a luscious dish, eaten in seconds, with the gorgonzola giving it a delicious flavour complemented beautifully by the walnuts – a meal for gourmets which will also entrance the less adventurous! Ravioli with gorgonzola and walnuts is great as an entrée for a big Sunday lunch, or for special occasions when there are guests - even the kids will love it! To make this ravioli to perfection, just follow our chef’s recipe together with his photo gallery, making sure you understand perfectly every step of the process – it will answer any queries you may have.
Giardiniera (Mixed sweet and sour Vegetables)
Seasoned and pitted “Leccine” red olives
Handmade Chocolate and Almonds Sweet Taralli
Tasting and tasting of artisan pastes
"Cheese and black pepper" Handmade taralli
Box Frisellina recipe, extra virgin olive oil and purée
Organic Tomatoes and Peppers side dish
Jam with figs and mint leaves
Make the egg pasta following our basic recipe, only this time add a little chopped parsley to the mixture so as to liven it up somewhat. Chop the walnuts coarsely by hand and mix them with gorgonzola and cream until you have a creamy filling. Roll out the dough with a pasta maker and place the filling at intervals with a teaspoon. Cover the pasta with the fillings with another sheet of pasta dough, sticking it well to the one below. With a pastry cutter, cut out your ravioli. Cook for 4 minutes in salted water. Serve with a drizzle of melted butter and a few nuts as a garnish.
Make a few sheets of homemade pasta dough, and place little balls of the filling at intervals along the strips of dough; then cover and seal with another strip