Ravioli Filled with Ricotta, Gorgonzola, Walnuts, Sage, and Ricotta Salata

Name: Ravioli Filled with Ricotta, Gorgonzola, Walnuts, Sage, and Ricotta Salata
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 40 homemade ricotta ravioli; 7 oz gorgonzola and mascarpone blend (200 grams); 3 1/2 oz walnut halves (100 grams); as needed Sage,; Ricotta salata, for grating; as needed Black pepper,; For the ravioli:; 2 1/4 lbs pasta flour (1 kg); 8 eggs; 1 teaspoon salt; 1 1/2 lbs ricotta (700 grams); 3 eggs; 5 1/3 oz grated Parmesan cheese (150 grams); 1 teaspoon nutmeg; 1 teaspoon salt

Lida Cecchini @Mdg9117

When I visit friends in Sestola, I always stop by the dairy to buy their delicious mountain cow’s milk ricotta, which my loved ones adore. This time, my husband and I made homemade ravioli together. I tossed them in a skillet with melted gorgonzola, sage leaves, chopped walnuts, then sprinkled them with grated ricotta salata and finished with walnut halves.

Lida Cecchini @Mdg9117

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Ingredients

30 minutes

Serves 4 servings

40homemade ricotta ravioli
7 ozgorgonzola and mascarpone blend (200 grams)
3 1/2 ozwalnut halves (100 grams)
as neededSage,
Ricotta salata, for grating
as neededBlack pepper,
For the ravioli:
2 1/4 lbspasta flour (1 kg)
8eggs
1 teaspoonsalt
1 1/2 lbsricotta (700 grams)
3eggs
5 1/3 ozgrated Parmesan cheese (150 grams)
1 teaspoonnutmeg
1 teaspoonsalt

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Steps

30 minutes

1

With these amounts, you’ll get about 140 ravioli. Make a well in the flour, add the eggs, salt, 1 tablespoon olive oil, and a little water if needed. Mix until the dough is smooth and forms a ball.
2

Roll out the dough into thin sheets using a rolling pin or a pasta machine.
3

Prepare the filling: In a bowl, mix the ricotta with the eggs, Parmesan, salt, and nutmeg until well combined.
4

Take each pasta sheet and place small mounds of filling in the center. Cover with another sheet of pasta, then use a pastry wheel to cut and seal into half-moon shapes. Place the ravioli on floured trays. (If you make more than you need, freeze the extras on the trays, then transfer to freezer bags once frozen.)
5

In a large skillet or saucepan, add the gorgonzola, sage, and chopped walnuts (reserve some walnut halves for garnish). Cook the ravioli in plenty of lightly salted boiling water, drain well while still hot, and add them to the skillet with the gorgonzola. Add grated ricotta salata to taste and a grind of black pepper. Toss gently to combine, portion onto plates, and sprinkle with more ricotta salata. Serve immediately while hot.