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.

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 and walnut ravioli

If you're looking for a relatively easy Sunday first course, gorgonzola and walnut ravioli is perfect. It's a delicious autumn pasta dish, ideal for both fall and winter. The filling contains creamy gorgonzola and chopped walnuts. If you're lucky enough to have a walnut tree, even better! Don’t forget to use a classic pasta roller and a ravioli cutter to ease preparation. Also, sealing the ravioli properly is essential—wet your finger to seal the edges well and prevent them from opening during cooking.

Gorgonzola, walnut, and pear ravioli

A popular variation includes pears. Choose ripe and sweet pears, slice them thinly, and optionally include a bit in the filling. However, we recommend using them to dress the ravioli: sauté some slices in butter with a pinch of salt. It will create a pleasant balance—just don't overdo it. Then, toss the ravioli and serve!

Thermomix gorgonzola and walnut ravioli

Preparing gorgonzola and walnut ravioli with the Thermomix is even easier. You can make them in two phases. If you have the Thermomix Friend, even better—one motor for the dough, the other for the filling—but it’s not essential. Make the pasta dough first, let it rest, and work on the filling in the meantime.

Fresh Pasta Dough in Thermomix:

• Put flour, eggs, and oil in the mixing bowl. Knead for 2 minutes on kneading mode.
• Place dough on the counter, wrap in cling film, and let rest for 20 minutes.
• Roll out to 2 mm thickness using a roller. Cut into rectangles.

Preparing the Filling:

• You’ll need a boiled potato. Place it in the basket inside the Thermomix bowl with water. Cook for 30 minutes at 100°C.
• Once cooked, set the potato aside. Clean the bowl, then chop walnuts and parsley. Set aside.
• Put gorgonzola and 2 tablespoons of milk in the bowl. Melt at 80°C on speed 1 until soft but not liquid.
• Add the peeled potato and turbo briefly. Add the walnuts and mix at low speed for 1 minute.

The filling should be dense. Place it on the pasta sheets, cover with more dough, seal with wet fingers, and finish with a ravioli cutter.