I had some left over meat from my beef stew (boeuf bourguignon) and decided to look around in my cookbooks with Pierce’s (my little foodie) help of course! We both decided on ravioli that came from my Regional Foods of Northern Italy cookbook. The ravioli’s […]
Tag: Pasta Dough
This is Mario Balti’s pasta dough recipe. I have been using it for years, it always turns out great! This is a heartier pasta so, I would use a Bolognese sauce or a heavier sauce to hold up to the pasta. I often make this […]
Gorgonzola Cheese and Roasted Walnut Ravioli with a Simple Cream Sauce
- Make fresh pasta dough
- Make filling
- Assemble ravioli’s
- Make cream sauce
- Combine ravioli’s and sauce
Fresh Pasta Dough
Yield: About 1 ½ pounds
3 ½ cups all-purpose flour, plus extra for kneading
5 large eggs
If you have a Kitchen Aide mixer put the dough paddle on and let it do the work for you! Now I know that Mario Balti says to us the “well method” but…I just use my mixer – sorry Mario but, I have a three-year old now and I try to make my life as simple as I can!
- When the dough starts to come together take it out and knead it on the floured surface. Knead for about 10 minutes or until the dough is smooth but, still a little sticky.
- Wrap in plastic wrap and allow it to rest for 30 minutes at room temperature before using.
- Divide your dough into 4 pieces, wrap the ones you are not using in plastic wrap until ready to use (or you could double wrap them and put them in the freezer). Flatten the piece of dough into a shape of a burger that is a little bit thicker in the middle. Feed through your pasta machine; look at the instructions as to how to use the electric machine or manual. After you use your rollers to flatten the pasta, place on a floured surface to dry. Here is a picture to show you how I let my pasta dry a little while my water heats up! Always have salt in your pasta water. Fresh pasta cooks much faster than dried! When your salted water is at a full boil add your ravioli’s. Stir once and when it comes to the surface give it another 1 minute or test it and see if it’s done. NEVER RINSE YOUR PASTA WITH COLD WATER!
- Add directly to cream sauce. Sprinkle with some more parmesan cheese. Serve.
Gorgonzola and Roasted Walnut filling:
¼ lb. good Italian Gorgonzola Cheese
About ¼ cup roasted walnuts, finely chopped
A splash of heavy cream just enough to bind all ingredients together
Kosher salt and pepper to taste
Mix all ingredients together and set aside.
- On one half of your pasta sheet place about 2 teaspoons of filling, making sure you leave a ½ inch gap around the edges. Brush the edges with water or egg wash.
- Fold the shape in half, covering the filling.
- Use your fingers to push any air out and to seal the edges. Then take your ravioli cutter and cut between the fillings, your ravioli’s should look like little pillows.
See above for directions for cooking ravioli’s. When ravioli’s are ready add directly to cream sauce and toss, gently, on low heat until sauce is warm again. Serve.
Simple Cream Sauce (Alfredo)
1 tablespoon of un-salted butter
1 clove of finely chopped garlic
About ½ cup or so of heavy cream
About ¼ cup finely grated parmesan cheese
Kosher salt and freshly cracked pepper to taste
In a medium sauté pan melt the butter and add then add the garlic until fragrant. Then stirring constantly, then add the cream, parmesan cheese, salt and pepper. Set aside. When the ravioli’s are ready using a slotted spoon or a spider, add directly to cream sauce and toss, gently, on low heat until sauce is warm again. Serve.
Peter’s wine pick: Talbott’s Chardonnay