Gorgonzola and walnut ravioli

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.


  • egg pasta dough 200 grams
  • parsley
  • walnut 100 grams
  • gorgonzola cheese 200 grams
  • fresh cream 20 millilitres
  • butter
40 minutes Total time
4 minutes Active time
Serves 2 persons
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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.

Gorgonzola is a famous Italian cheese, known throughout the world. Great on its own, it also lends itself to the creation of many other dishes, sauces, and creamy fillings. Gorgonzola can be left for a long time in the refrigerator as it will acquire a stronger and improved flavour.
For gorgonzola and walnut ravioli you can use spicy or sweet gorgonzola, depending on whether you prefer a milder or sharper flavour; and, when mixing everything together, to make it creamier you could add 2-3 tablespoons of mascarpone or ricotta. Finally, cook the ravioli in plenty of boiling salted water for a few minutes, as soon as they come to the surface they are ready; then drain thoroughly, being careful not to break them.

Step by step

**Click on the photos to access full step by step!