Ravioli with Gorgonzola Sauce
I love ravioli. The little tiny stuffed pastas, are a great contrast in texture, and the different fillings provide a wide variety of flavors. I love to make my own, but I’m also excited about the wide range of high quality ravioli you can buy at the store. It’s a huge time saver, with the extra time, you can invest a bit more into creating cool sauces, and garnishes for your ravioli. In this recipe video, I show you how to use some Gorgonzola cheese and a bit of cream, to make a pungent, rich tasting sauce that goes great with both cheese, vegetable and meat raviolis. With a store bought, fresh ravioli, you can literally be eating about 15 minutes after you start the dish. Hope you enjoy them as much as I do.
Recipe Overview and Keys to Success
To make the best Ravioli with Gorgonzola Sauce just follow these few simple steps:
- Like every other ravioli dish, be careful not to overcook them
- Gorgonzola is obviously a strong, salty cheese, and it’s going to make a strong salty sauce. Reasonable people can disagree as to how much to use, but I’d suggest you start out with a less is more approach, and add more as you go. Also be mindful of the additional salt you add, and only do so after tasting the sauce
- I really like the additional of some fresh chopped Italian parsley at the end. This is a very rich dish, and that bit of herb is the only break your pallet will get…I highly recommend it.
RECIPE FOR RAVIOLI WITH GORGONZOLA SAUCE
Ingredients (for 2)
- 1 pint heavy cream
- 1 lbs package of fresh ravioli
- 2 tablespoons mascarpone cheese
- 5 tablespoons Gorgonzola cheese
- 1 tablespoon chopped Italian Parsley
Making the Ravioli Gorgonzola
- Bring a pot of salted water to the boil
- Fresh pasta takes just a few minutes to cook, so start with the sauce
- Bring 3/4 of the cream up to a simmer in a sauté pan, and start to reduce by about half
- After it’s been simmering for a few minutes, add 3/5 of the gorgonzola, and the mascarpone cheese
- Season with black pepper (but hold off on the salt for now)
- Drop the ravioli into the boiling water and stir
- Stir the cheese into the sauce until melted; taste the sauce, and add more cheese, cream, salt/pepper as needed
- Once cooked, drain the ravioli and add to the sauce, tossing to combine
- The pasta will likely thicken the sauce, so you may need to add more cream to thin it out
- Take the ravioli off the heat, add the parsley, toss and serve
Hope you enjoy it!
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