Whole Wheat Ravioli with Gorgonzola and Pear Diced Filling
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 300g |
| Eggs | 3 |
| Gorgonzola cheese | 300g |
| Decana pears | 400g |
| Butter | 30g |
| Lemon zest | ½ |
| Ground cinnamon | To taste |
| Whole milk | 100ml |
| Gorgonzola cheese | 200g |
| Walnuts | 40g |
Instructions:
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Preparing the Ravioli Dough:
- Begin by preparing the whole wheat ravioli dough. In a large bowl, place the whole wheat flour. Create a well in the center and crack the eggs into it.
- With your hands, gently mix the eggs into the flour, kneading vigorously until the dough comes together.
- Once the mixture is well combined, transfer the dough to a work surface and continue to knead until the dough is smooth and elastic.
- Shape the dough into a ball, cover with plastic wrap, and let it rest for 30 minutes at room temperature in a cool, dry place.
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Preparing the Pear Filling:
- While the dough is resting, prepare the pear filling. Peel the pears, remove the stem, and cut them into quarters. Discard the core and any tough inner parts.
- Slice the pears into thin slices, then cut the slices into small cubes (approximately 0.5 cm).
- In a large skillet, melt the butter over low heat. Once melted, add the diced pears to the pan and sprinkle with ground cinnamon. Allow the pears to caramelize gently, stirring occasionally, until they become tender and golden.
-
Preparing the Gorgonzola:
- While the pears are caramelizing, take 300g of Gorgonzola cheese. Remove the rind and cut it into small cubes.
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Rolling the Ravioli Dough:
- Once the dough has rested, roll it out using a pasta machine or a rolling pin, until you have thin sheets of pasta. Keep the sheets covered with plastic wrap to prevent them from drying out.
- Take one sheet of pasta and trim the edges to make a rectangular shape. Place small mounds of the caramelized pear mixture and Gorgonzola cubes on the sheet, leaving about 3 cm of space between each mound.
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Shaping the Ravioli:
- Carefully press the dough around each mound of filling to seal the ravioli. Be sure to expel any air from around the filling to prevent them from bursting during cooking.
- Use a pastry cutter or a ravioli wheel to cut out individual ravioli. Set the completed ravioli on a tray lined with a lightly floured kitchen towel to prevent sticking.
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Toasting the Walnuts:
- On a cutting board, coarsely chop the walnuts. Place them on a baking tray lined with parchment paper and toast in the oven until they are golden and crunchy. Keep an eye on them to avoid burning.
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Making the Gorgonzola Sauce:
- In a high-sided pan, pour the milk and add 200g of Gorgonzola cheese. Melt the cheese slowly over low heat, stirring constantly with a wooden spoon, until you have a smooth and creamy sauce.
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Cooking the Ravioli:
- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they rise to the surface and are tender.
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Serving the Ravioli:
- To serve, place the cooked ravioli on plates. Drizzle the creamy Gorgonzola sauce over the ravioli and sprinkle with the toasted walnuts for added crunch and flavor.
Enjoy your wholesome, creamy, and savory Whole Wheat Ravioli with Gorgonzola and Pear Filling—a perfect blend of rich cheese, sweet pears, and crunchy walnuts, all wrapped in a hearty whole wheat shell!
