Using one of my favourite Italian cheeses, I made gorgonzola ravioli. Served with a simple butter sauce, this makes for a great starter, or for the perfect light dinner.
Head straight on to the Recipe For ♥ Gorgonzola Ravioli ♥
Making pasta and my perfect gorgonzola ravioli
I absolutely love making fresh pasta. However, my aim is not to make it all by hand. I use my stand mixer to do the kneading as my shoulders do not love the effort. And I have a pasta roller for the laminating and rolling of the dough. Well, I had a perfectly working roller when I made my gorgonzola ravioli. But more about this saga in another post! I use Caputo 00 flour that is specifically for fresh pasta and gnocchi. This comes in a 5kg bag, so I have plenty of excuses to make all sorts of pasta. I tend to make a double batch and save half in the fridge to use within a couple of days. To prevent the pasta from sweating, I vacuum seal it in a bag.
Different flours for different applications
I do not tend to buy imported products, but I cannot source locally milled 00 flour. The Caputo flour is milled in Naples, and readily available at our Italian Deli. When buying 00 flour be sure to look out for what is should be used for. Pizzeria flour allows for long fermentation and is used for pizzas which are cooked at a high temperature. The high protein count, elastic and resistant gluten all aid in getting the perfect rise from the dough. 00 flour for pasta fresco and gnocchi has resistant gluten which means you can use both water and eggs to make your pasta. This light flour is ideal when using a laminating roller and should be mixed with semola if you want to use an extruder. I tend to buy the coarser semolina and turn it into semola rimacinata in my blender.
Take a look at this inspiring recipe for ♥ Gorgonzola Ravioli ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Gorgonzola Ravioli
Ingredients
- 100 g 00 flour, plus extra for dusting
- 1 egg
- 2.5 mls olive oil
- 1 small pinch salt, plus extra for cooking
- 85 g gorgonzola at room temperature
- 85 g mascarpone at room temperature
- freshly ground black pepper to season
- 50 g butter
- 5 garlic scape buds, quartered
- 2.5 ml lemon juice
- salt to season
Method
- Place the flour, eggs, oil and salt into a stand mixer bowl
- Use a dough hook and bring the dough together, before kneading for 10 minutes
- Remove the dough from the bowl, shape into a ball and wrap tightly in cling film
- Place into the fridge for 30 minutes
- Place the gorgonzola and mascarpone into a blender, season generously with pepper and blend
- Remove the dough from the fridge, divide it in half, and use a pasta roller to laminate the dough before rolling it out to number 7 on your roller (if it is numbered from 1 to 8)
- Place one half of the dough onto a lightly floured surface
- Spoon (or pipe) the gorgonzola onto the pasta dough, leaving a generous space in between each dollop
- Use a pastry brush to brush water along the edges, and in-between each dollop to help your pasta stick
- Gently place the second pasta sheet on top, and press down firmly to seal each dollop of gorgonzola between the two sheets
- Use a roller to cut out squares, discarding the dough you don't need
- Set aside in a well floured container while you bring a large pot of water to the boil
- Place the butter into a frying pan over a medium temperature, and allow to melt then add the garlic scape buds
- When the water is boiling, add salt so you can taste it, then gently drop the ravioli into the water
- When the water is boiling again, set a timer for 2 minutes
- Increase the temperature you are cooking your butter on so that it browns
- When the timer goes off, add the lemon juice to the butter with a little bit of the pasta water and mix to emulsify
- Remove the cooked ravioli from the water using a slotted spoon, add to the butter and toss to combine
- Season with salt and serve
See the links below for blog posts I published on March 11:
- 2022: Spiced Caramel Ice Cream
- 2020: Magica Roma
- 2019: Baked Camembert
- 2018: Typhoon Fury
- 2015: How To Install WordPress Onto Your Website
- 2012: I Have Been Tagged
- 2011: Whole Baby Tomato and Onion Chutney
I can sense your enjoyment in making this … and, looking at the photo of the ravioli its flavour is almost crossing the physical barriers twixt us 🙂 !
Wish I could drop a bowl off for you 🙂
Good job on the pasta making. What a rich dish this must be. You may remember i am not a pasta eater but i bet this is delicious.
sherry
This was very rich!
Both gorgonzola and mascarpone are my favourites! Your ravioli has turned out fantastic, Tandy.
Thank you for the compliment 🙂
Both gorgonzola and mascarpone are my favourites! Your ravioli has turned out fantastic, Tandy.
Problem with commenting. This is what I got when I was trying to comment.
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The message is so strange as your comment is here (I will approve it now for you to see). It sounds like there is a time out while you are commenting. That could be due to so many reasons but I will check in with my ISP. Thanks for letting me know 🙂
Gorgonzola and mascarpone – what a great combination, and the ravioli look terrific!
Thanks 🙂
Beautiful! I love that flour.The buds look really neat in the photo!
Thank you so much!
This sounds rich and delicious.
It was very delicious indeed 🙂
Hi Tandy, I’ve only made pasta once, years ago in Italy. I remember you mentioning this 00 flour before for making pasta.
It is the best flour to use! And what a great experience to make pasta in Italy 🙂