If you love making homemade egg noodles, especially if stuffed, and you like gorgonzola, Don't miss this dish: ravioli with Gorgonzola liquid core, pears and walnuts. Place you need to make pasta at home and then some’ of work to be done there is, If you want to mix the street after is all downhill. The stuffing is simple but choreographic: It is a mixture of gorgonzola and cream that, Thanks to gelatine, will become quite thick and creamy ravioli can easily be placed in. By cooking, though, the everything will be liquid and the result will be an explosion of flavor in your mouth. Spice this dish so simple but original, with caramelized pears, ginger nuts and a belly rub. I'm used’ aromatic and delicious and are not the usual ravioli. You can also freeze the ravioli and prepare them for when you have guests with whom it is worth making a good impression. If you decide to try it let me know if you liked it!
Ingredients for 4 people:
for the ravioli
- 200 grams of homemade egg pasta (for the recipe, please click here)
for the filling
- 150 grams of sweet Gorgonzola Dop (I also like the spicy version, but it tastes much stronger)
- 100 milliliters of liquid cream
- 2 grams of gelatin
for the dressing
- Williams PEAR 1
- a handful of nuts
- butter as required
- salt and pepper
- 15 milliliters of grappa
- a pinch of fresh grated ginger
For the filling of the dumplings: heat the cream with no boil, then add the gelatine previously soaked in cold water for 15 minutes and well squeezed and stir until dissolved. Also add the gorgonzola cut into cubes and stir until completely melted. Pour the mixture into another container and refrigerate until mixture thickens.
Gain from egg pasta ravioli shapes and sizes you prefer.
Fill each dumpling with compound, now thick and creamy, Gorgonzola Dop, then close it again by sealing the edges.
For the dressing, wash, Peel and dice the PEAR. Skip the PEAR over high heat with the butter and the grated ginger, Add the sugar, season with salt and pepper and deglaze with the grappa. When the alcohol has evaporated, continue to cook until the pears are not lightly caramelized, always on high heat. Break the walnuts, Shell them and toast for a minute.
Cook the ravioli in salted water. Drizzle with PEAR sauce and arrange on plates, then sprinkle with the toasted walnuts and serve immediately.
THE PAIRING: We suggest a classic product of Franciacorta. The Cuvée Prestige by CA’ del Bosco, obtained with the best selections of Chardonnay (75%), Pinot Noir (15%) and Pinot Blanc (10%) from 134 different vineyards, and assembled with reserve wines (from 20% to 30% for a percentage) According to a specific method of cataloguing of the grapes. This classic method is aged Franciacorta Docg 25 months on the Lees and is a balanced wine, with hints of citrus and a pleasant acidity, that make it suitable for this first course, that combines the creaminess of Gorgonzola Dop with the sweetness of the pears and toasted hazelnuts.