Indulge your taste buds with a culinary adventure that combines the sweetness of apples, the crunch of walnuts, and the rich creaminess of Gorgonzola cheese—all wrapped in delicate homemade pasta! This Apple Walnut and Gorgonzola Ravioli recipe is not just a meal; it's an experience that will transport you straight to the heart of Italy. Perfect for impressing guests or treating yourself to a gourmet dinner, these ravioli are bursting with flavor and creativity. Ready to roll up your sleeves and create a dish that will have everyone asking for seconds? Let’s dive into the delightful world of homemade pasta!
Prep Time: 1 hrs
Cook Time: 20 mins
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup ricotta cheese
- 1 cup diced apples
- 1/2 cup chopped walnuts
- 1/2 cup crumbled Gorgonzola cheese
- Salt to taste
- Olive oil for drizzling
Instructions
- Begin by preparing the pasta dough. On a clean surface or in a large mixing bowl, create a mound with the 2 cups of all-purpose flour. Make a well in the center of the flour mound.
- Crack the 3 large eggs into the well of flour. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges of the well until the mixture becomes too thick to stir with a fork.
- Once the dough starts to come together, use your hands to knead it. Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, making it easier to roll out the dough later.
- While the dough is resting, prepare the filling. In a mixing bowl, combine 1 cup of ricotta cheese, 1 cup of diced apples, 1/2 cup of chopped walnuts, and 1/2 cup of crumbled Gorgonzola cheese. Season with salt to taste and mix until well combined.
- After the resting period, divide the pasta dough into four equal portions. Take one portion and keep the others covered to prevent drying out.
- Using a pasta machine or a rolling pin, roll out the dough into thin sheets, about 1/16 inch thick. If using a pasta machine, start with the widest setting and gradually work your way to thinner settings.
- Once the dough is rolled out, cut it into squares or circles, depending on your desired ravioli shape. A typical size is about 3 inches by 3 inches for squares.
- Place a small spoonful of the apple-walnut-Gorgonzola filling in the center of each pasta square. Be careful not to overfill.
- Moisten the edges of the pasta with a little water using your finger or a brush. Fold the pasta over to create a pocket, pressing down to seal the edges firmly. Ensure there are no air pockets inside the ravioli.
- Repeat the process with the remaining dough and filling until all ravioli are formed. Place the finished ravioli on a floured surface or a baking sheet lined with parchment paper to prevent sticking.
- Bring a large pot of salted water to a boil. Once boiling, gently add the ravioli to the pot. Cook the ravioli for about 4-6 minutes or until they float to the surface and are cooked through.
- While the ravioli are cooking, prepare a simple sauce if desired. You can drizzle some olive oil in a pan over medium heat, adding garlic or herbs for extra flavor.
- Once the ravioli are cooked, use a slotted spoon to transfer them to the pan with olive oil. Toss gently to coat the ravioli with the oil and heat for an additional minute.
- Serve the ravioli warm, drizzled with more olive oil if desired, and garnished with extra walnuts or crumbled Gorgonzola cheese on top.
Tips
- Perfecting the Dough: Ensure your pasta dough is smooth and elastic by kneading it thoroughly. If it feels too sticky, sprinkle in a bit more flour as you go.
- Resting is Key: Don’t skip the resting time for the dough! This step allows the gluten to relax, making it much easier to roll out later.
- Filling Proportions: Be cautious not to overfill your ravioli; a small spoonful of filling is enough. Overfilling can lead to bursting during cooking.
- Sealing the Ravioli: To prevent air pockets, press down firmly around the edges of the ravioli after sealing. A little water on the edges helps create a better seal.
- Cooking Time: Keep an eye on the ravioli while they cook. They are done when they float to the surface, which usually takes about 4-6 minutes.
- Flavor Boost: Enhance the dish by adding sautéed garlic or fresh herbs to your olive oil sauce for an extra layer of flavor.
- Serving Style: For an impressive presentation, garnish your ravioli with extra crumbled Gorgonzola and chopped walnuts before serving.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 22g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 220mg
