Blue Cheese Pasta Parcels

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Blue Cheese Pasta Parcels
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1265
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,265 kcal(60 %)
Protein47.9 g(49 %)
Fat41.36 g(36 %)
Carbohydrates180.45 g(120 %)
Sugar added0 g(0 %)
Roughage3.23 g(11 %)
Vitamin A164.27 mg(20,534 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.14 mg(10 %)
Vitamin B₆0.05 mg(4 %)
Folate234.92 μg(78 %)
Pantothenic acid0.16 mg(3 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C8.65 mg(9 %)
Potassium171.7 mg(4 %)
Calcium438.09 mg(44 %)
Magnesium13.12 mg(4 %)
Iron8.07 mg(54 %)
Zinc0.67 mg(8 %)
Saturated fatty acids13.13 g
Cholesterol54.96 mg

Ingredients

for
4
Ingredients
10 Walnut (plus extra to garnish)
¾ cup Ricotta cheese
3 tablespoons olive oil
4 tablespoons parsley (chopped)
3 cups frozen Bread dough (rolled into 2 sheets)
1 ¼ cups gorgonzola piccante (or dolce)
2 ripe Pear
lemon juice
How healthy are the main ingredients?
Ricotta cheeseolive oilparsleyWalnutPear

Preparation steps

1.
Lightly toast the walnuts in a pan until they start to darken. Place in a food processor and whiz to a rubble. Stir into the ricotta with a little oil, parsley and seasoning.
2.
Lay a sheet of pasta onto a floured work surface and place teaspoonfuls of the mixture at intervals along the sheet, leaving a 6 cm gap between each mound. Brush around each mound with a little water. Top with the second sheet of pasta and press down lightly around each mound, pressing out all the air. Cut out or stamp out with a cutter and lay on a baking tray. Repeat and then cover the ravioli with a damp tea towel until ready to cook.
3.
Warm four serving plates in a low oven with the gorgonzola chopped into pieces so it starts to ooze.
4.
Slice the pears into quarters and core. Squeeze over a few drops of lemon juice to prevent browning.
5.
Cook the ravioli in boiling salted water for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Toss gently with the warmed gorgonzola and top with the pears and a few extra walnut halves.