Gorgonzola Ravioli Recipes

HOMEMADE PEAR AND GORGONZOLA RAVIOLI

Steps:

• Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
• Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
• Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
• Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
• Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
• Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

CRISPY FIG AND GORGONZOLA RAVIOLI

Steps:

• Melt the butter in a small saucepan over medium heat, stirring occasionally, until the butter begins to brown and smells nutty, about 8 minutes. Add the apple cider, cinnamon, star anise, peppercorns and salt; bring to a simmer and cook until the liquid has reduced to 2/3 cup, about 20 minutes. Strain and keep warm.
• Lay a wonton wrapper on a work surface (Keep the remaining wrappers under a damp towel to prevent them from drying out.) Place two fig halves, a few crumbles of Gorgonzola and a sprinkling of nuts just off center on the wonton. Brush the edges of the wrapper with egg; fold one half over the filling to make a triangle and press the edges to seal. Transfer the ravioli to a plate and cover with a damp towel. Repeat until all of the wonton wrappers are filled.
• Heat 1/4 inch of grapeseed oil in a large skillet over medium heat. One by one, add the ravioli to the oil; work in batches to avoid crowding the pan. Cook for 2 minutes on the first side, or until golden brown. Flip and cook for an additional 2 minutes, until golden brown all the way around. Remove the ravioli to a paper towel-lined plate and keep warm. Serve warm with the apple cider brown butter on the side for dipping.