Blue Cheese Pasta Parcels
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 10 Walnut (plus extra to garnish)
- ¾ cup Ricotta cheese
- 3 Tbsps olive oil
- 4 Tbsps parsley (chopped)
- 3 cups frozen Bread dough (rolled into 2 sheets)
- 1 ¼ cups gorgonzola piccante (or dolce)
- 2 ripe Pear
- lemon juice
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.
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