Ravioli Gorgonzola Easy And Good Food

CRISPY FIG AND GORGONZOLA RAVIOLI

Steps:

• Melt the butter in a small saucepan over medium heat, stirring occasionally, until the butter begins to brown and smells nutty, about 8 minutes. Add the apple cider, cinnamon, star anise, peppercorns and salt; bring to a simmer and cook until the liquid has reduced to 2/3 cup, about 20 minutes. Strain and keep warm.
• Lay a wonton wrapper on a work surface (Keep the remaining wrappers under a damp towel to prevent them from drying out.) Place two fig halves, a few crumbles of Gorgonzola and a sprinkling of nuts just off center on the wonton. Brush the edges of the wrapper with egg; fold one half over the filling to make a triangle and press the edges to seal. Transfer the ravioli to a plate and cover with a damp towel. Repeat until all of the wonton wrappers are filled.
• Heat 1/4 inch of grapeseed oil in a large skillet over medium heat. One by one, add the ravioli to the oil; work in batches to avoid crowding the pan. Cook for 2 minutes on the first side, or until golden brown. Flip and cook for an additional 2 minutes, until golden brown all the way around. Remove the ravioli to a paper towel-lined plate and keep warm. Serve warm with the apple cider brown butter on the side for dipping.

RAVIOLI GORGONZOLA EASY AND GOOD!

Steps:

• Drop ravioli into salted, boiling water and cook until they rise to the surface, about 2 or 3 minutes.
• Place cream in pan to simmer, add Gorgonzola and Parmesan and simmer for a few minutes.
• Add spinach. Drain ravioli and add to sauce.
• Add diced tomato and toss for 1 minute.
• Serve with crusty bread.

PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY BUTTER

Steps:

• Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
• Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
• Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
• In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
• Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
• Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
• Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
• Enjoy them! They are a treat.

HOMEMADE PEAR AND GORGONZOLA RAVIOLI

Steps:

• Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
• Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
• Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
• Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
• Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
• Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.