Ravioli al Cacao Ripieni di Gorgonzola e Noci
Serves 6 (makes 30 ravioli)
This recipe is from Ivan, the owner of Pastificio Serenissima in Castello. The cocoa gives the pasta a gorgeous nuttiness in flavour and a rich chocolate colour that contrasts brilliantly with the melting gorgonzola
and crunchy walnuts inside. Try to find creamy gorgonzola dolce, which has a sweet, mellow flavour instead of the harsher crumbly gorgonzola piccante. Any leftover cocoa pasta can be rolled out again and cut into tagliatelle, which is lovely with a parmesan cream.
© 2018 Katie Caldesi / Hardie Grant Books · Reproduced with permission. · Venice by Katie & Giancarlo Caldesi (Hardie Grant, £25.00) Photography: Helen Cathcart
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You Will Need
Make the pasta by following the basic fresh pasta recipe (http://www.cutoutandkeep.net/projects/pasta-fresca), but mix the cocoa powder into the flour first and add in the extra egg yolk. You may need to add the water if the pasta is very dry as the cocoa powder is very absorbent.
Combine all the ingredients for the filling in a bowl and
season to taste.
Make the ravioli by hand. Bring to the boil a large saucepan of well-salted water and cook the ravioli for around 5 minutes or until al dente.
To make the sauce, heat the butter in a large frying pan with the rosemary for a couple of minutes. Add a squeeze of lemon juice and shake the pan to blend it together. Discard the sprig of rosemary. Drain the pasta and add it to the pan. Shake the pan to coat the ravioli in sauce.
Serve on warm plates or shallow bowls with Parmesan.