Step by step

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

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.
apulian product pasta rice