Main courses

Gorgonzola and nuts ravioli with white Port sauce

12 June 2020

Today it’s ravioli !


For 4 people (about 50 raviolis)

  • 350g (23/4 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 (11/2 oz) of baby spinach leaves
  • 50g (11/2 oz) of nuts
  • 1 tsp of honey + 1 tsp of olive oil
  • 1 stock cube
  • 100ml (1/2 cup) of white Port
  • 300ml (11/4 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.

Plate: Féérie @ Bernardaud

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