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–+ servings
Gorgonzola Ravioli
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Gorgonzola Ravioli

Use any blue cheese you have on hand to make these
Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

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