Gorgonzola and nuts ravioli with white Port sauce

For 4 people (about 50 raviolis)

• 350g (2^3/4 cups) of flour
• 3 eggs
• 1 tbsp of olive oil
• 2 tbsp pf cold water
• 1 pinch of fine salt
• 125g (4 oz) of gorgonzola-mascarpone
• 125g (4 oz) of Ricotta
• 50g (1^1/2 oz) of baby spinach leaves
• 50g (1^1/2 oz) of nuts
• 1 tsp of honey + 1 tsp of olive oil
• 1 stock cube
• 100ml (1/2 cup) of white Port
• 300ml (1^1/4 cup) of liquid cream
• Chives
• Chervil
• Borage flowers (optional)

Prepare the dough. Mix the flour, the eggs, the olive oil, the salt and the cold water. Knead until homogeneous and form a ball. Wrap in cling film and set aside for at least one hour in the fridge.

Prepare the filling. Mix the gorgonzola-mascarpone and the ricotta with a fork. Season with salt and pepper. Add the baby spinach leaves finely chopped. Finally, add half of the coarsely crushed nuts mixed with a tsp of honey and a tsp of olive oil. Mix well and set aside in the fridge.

Laminate the dough and cut out circles. Drop a knob of filling in the center and close the ravioli. Use a floured dumpling cutter to keep it simple. Place the ravioli on a clean floured towel.

Prepare the sauce. In a pan, heat the white Port with the stock cube. Bring to a boil and allow to reduce for a few minutes. Add the cream, and bring to a second boil. Remove from heat.

In the meantime, boil the ravioli for about 4 minutes.

Serve the ravioli topped with the sauce; sprinkle with the rest of crushed nuts, with finely chopped chives and chervil, and borage flowers.