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 Hosted By
DnD |
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Ravioli stuffed with Gorgonzola, Roasted Garlic and Rosemary in a Crescenza Cream Sauce with Asparagus and Walnuts
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Serving Size -
6
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Prepared By -
DnD
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Recipe Rating
* * * * *
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Printer Friendly Recipe
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1 C All Purpose Four + 1/2 C |
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1/2 lb Dolce Latte Gorgonzola |
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1 tsp Chopped Fresh Rosemary |
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1 Bunch Asparagus, sliced in 1/2" pieces |
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TO MAKE FILLING: - In a bowl, add Gorgonzola, Garlic, Rosemary, Mascarpone, Parmesan, Salt and Pepper. Mix well.
TO MAKE PASTA: - Place flour on a clean surface, make a well and add Eggs, Salt and Olive Oil. Fold the side in slowly and mix well until dough is formed. Kneed dough a few times then form into a ball and place into a bowl and cover.
TO ROLL OUT PASTA: - Cut pasta dough into quarters. Feed pasta dough into a pasta roller on the widest settings, then fold dough in half and run through roller again, repeat 4 times until the pasta fills out to the width of pasta roller. Then drop the roller down 1 number and feed through but do not folder over anymore. Run through 2 times then drop down to the next number. Repeat until you have reached the 2nd to 3rd thinest number. Note, may need to add some flour to surface if needed.
SUFF THE PASTA: - Place 1 tablespoon of filling on the pasta about 1 1/2 inch apart. Lightly push pasta around filling. Cut into individual Ravioli's. Next for each Ravioli, start at the sealed end and pitch the pasta up against the filling and continue to work your way to the open end. This will take all the air out of the filling.
SAUCE: - In a pan, add Crescenza Cheese, Cream, Asparagus and Walnuts and cook on low until Asparagus is cooked but still a bit firm.
ASSEMBLE: - In a large pot of salted water, bring to a boil then add pasta. Pasta will rise to the top when cooked. Using a strainer remove pasta from water and add to sauce. Toss and serve.
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