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Grated ravioli with gorgonzola

Grated ravioli with gorgonzola

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I'll tell you a secret !!
If I didn't receive these mini dishes with recipes from my children, I think I don't taste gorgonzola forever !!!! now I've seen what a wonderful sauce it is (I also have my "dwarfs" !!!!)

  • 1 bag of ravioli stuffed with cheese
  • 100 ml liquid cream
  • 100 g gorgonzola
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon nutmeg
  • salt
  • pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Gorgonzola ravioli gratin:

Put the pasta to boil in boiling salted water, according to the instructions on the package.

Meanwhile, in a bowl put the cream on the fire, add the cheese, stir to melt, then season with salt, pepper and nutmeg.

Drain the cooked pasta well then divide the pasta in each bowl, cover with sauce, sprinkle Parmesan on top and leave in the oven for 15 minutes.

We serve them hot.

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We start by heating a pan, in which we put a generous tablespoon of butter. Meanwhile, we clean and cut the chicken breast pieces into strips or cubes of the right size, depending on how we like to serve. When the melted butter starts to sizzle, add the chicken and brown it nicely.

Season with salt and pepper to taste, then add a little crushed garlic and gorgonzola cheese. It will melt if we mix. Add a tablespoon or two of cream until you get the desired consistency to the sauce or until you are satisfied with the taste.

Chicken with gorgonzola sauce can be served with baked or fried potatoes, with rice or plain, enjoying the unmistakable aroma of cheese!

Our recipe was made extremely simple and quick because we cooked in a non-stick pan. I used butter just to taste the chicken recipe with gorgonzola sauce, but you can cook dozens of delicious recipes without a drop of oil or fat, because your ingredients do not stick, thanks to the special, non-stick triple layer with stone and copper particles.

Gorgonzola ravioli

Today I'm starting to pay my debts. I posted a game a few days ago. Participants each won a personalized recipe, based on their culinary preferences. It will take me some time (about a month) to reward them all, but, isn't it, every journey of 10 thousand kilometers starts with one step. Today's step is for Dorian, which is given in the wind after fresh pasta. I made homemade pasta, stuffed with gorgonzola, look like this:

I cut a few thin slices of my father's ham.

Gorgonzola, slightly spicy (received from Emil).

Two eggs, from chickens raised at home, free and healthy fed.

To two eggs I put six tablespoons of flour, well filled. Then knead well, add a little salt and a tablespoon of olive oil and knead a mint.

The pasta dough does not have water, it does not have yeast, it does not knead much. It lasts three minutes, otherwise it becomes too elastic and does not stretch well, it behaves like a kind of rubber.

I put the twister to work and spread out a thin, thin sheet.

Cut the squares with the spur.

I put a piece of gorgonzola on each square.

I fold the dough over the cheese and seal it with a fork. If I wanted to spread two sheets, I would put the cheese from place to place on the bottom sheet, I would put another sheet on it and I would cut triangles or squares with the spur, the teeth of the spur would have sealed the & # 8222plubicles & # 8221.

I let the pasta simmer for ten minutes and then boiled it in salted water. They boiled for 12 minutes.

For the sauce I put the ham, a little oil and a sprig of rosemary in a pan.

I could make a simple sweet cream sauce, but I remembered that I had a jar of wild boar and deer sauce in the fridge, also from Italy, like oil and cheese.

I put the cooked pasta over the sauce and put the pan on the fire for two minutes.

A handful of Parmesan cheese completed the story.

I hope the customer is happy.

The best sauce for Butternut Squash Ravioli

If you still have this version of vegetable-centered ravioli, you may already have a favorite Butternut squash ravioli sauce. Of course, the best sauce for butternut squash ravioli is a matter of personal opinion, & # 238but many people will agree that a brown butter sauce like the one included in this recipe is actually the best. butternut squash ravioli sauce.

The great thing about a brown butter sauce is rich and tasty, but easy enough & # 238nc & # 226t not to overdo the pasta as a shtern butternut squash ravioli sauce can make. A heavy cream milk sauce can be too much, leaving you feeling lazy and wishing you had tasted butternut squash ravioli more because it is so tasty and delicious.

Ravioli with wine

A glass of red wine a day is pure health. We can use the rest for food. So today I propose a recipe for pasta ravioli with wine, filled with ricotta, spinach and pine buds, in flavored sauce of butter and sage. I go to dinner wonderfully, or as an entree for a family lunch.

Ingredients ravioli with wine
  • 500g of “00” type flour (plus a little more for rolling sheets)
  • 5 egg yolks
  • 240ml of red wine
  • a tablespoon of olive oil
  • half a teaspoon of salt
Preparation of ravioli dough with wine

In a large bowl I sifted the flour, added salt and mixed the yolks. I kept the egg whites cold - some delicious meringues will come out tomorrow.

In the crumbly flour and egg dough, I added the red wine. I used a younger Cabernet Sauvignion, but a Merlot, or Syrah, or a GSM blend also works very well. The more ruby ​​it is, the more beautiful the ravioli dough will be.

I kneaded it until it became elastic, then let it rest in the cold. In the meantime, I took care of the filling.

Filling ingredients
  • 500g of fresh spinach
  • 50g of pine buds
  • a clove of garlic, cut into thin slices
  • a tablespoon of olive oil
  • 250g ricotta (or fatter cottage cheese)
  • a generous powder of salt
Preparation of the filling

I put the olive oil in a pan, then the spinach hardened. It only takes a few minutes. Then I added the pine buds and garlic and kept them to a little color, without browning. After they cooled down a bit, I brought them next to the ricotta and started to spread the dough sheets.

Preparing ravioli with wine

I divided the dough into 4 pieces, powdered them with flour and spread them with the rolling pin. How much better to fit in the pasta machine. The sheets are stretched and only with the twister, but I make the most of this time-saving device.

The rolled sheets were left to dry for a few minutes. Then I cut off their heads and split them in two, wide. I put a teaspoon of filling at intervals of 2 cm. I moistened the sides, put the second sheet over them and cut them into squares. I sealed them with a fork and they stayed cold, waiting for dinner time.

Serve ravioli with wine
  • 50g of butter
  • a bunch of sage
  • a clove of garlic, cut into slices
  • a few pine buds

In a large pan I infused the butter, garlic and chopped sage leaves. I boiled ravioli with wine in water (with a teaspoon of salt) for about 2 minutes. I drained them and put them directly in the pan. One minute on each side and I'm ready!

Each time there is at least one glass left to put next to the pasta ravioli with wine, filled with ricotta, spinach and pine buds, in a flavored sauce of butter and sage.

Fried pears stuffed with gorgonzola cheese

This recipe is a sign for my meal companion, who is kidnapped by the world of gorgonzola cheese, well Nestor, this recipe was dedicated to you :) What can we prepare with some good pears, gorgonzola cheese and puff pastry? A delicious dessert that will surely surprise your friends at those dinners where you want the dessert to be the protagonist.
Take note!


He put it there Preheat the oven to 180 degrees. Wash the pears, cut them in half and empty them with a teaspoon.

We prepare a baking tray with baking paper and place rectangles of puff pastry on it. On each puff pastry, place the pear halves.

Heat the olive oil in a pan and when the oil is hot add the onion and let it brown. Add the pieces of pears that I took out of each pear and cook them with onions. Add salt and pepper and let them brown for about 5 minutes and remove from the heat.

In a bowl, Put the onion mixture with boiled pears and add the gorgonzola cheese. Mix everything well until the ingredients are well combined.

We paint the puff pastry with the egg yolk and fill each of the pear halves with the gorgonzola mixture we prepared and cover it with some split nuts.

Bake at 180 degrees until we see that the puff pastry is golden brown, about 15 minutes.

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Full article: Recetin »recipes» Original desserts » Fried pears stuffed with gorgonzola cheese

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↑ Frequently Asked Questions

No matter how easy it is to cook an ice cream ravioli, you may always have a lot of questions associated with them - especially if you are a beginner. Find below the answers to the most frequently asked questions about ravioli!

↑ 1. Is it okay to eat expired frozen ravioli?

It is always advisable to avoid expired foods. However, in the case of ravioli, it is safe to eat if you have never thawed and frozen it. However, you should keep in mind that if you keep ravioli in the freezer for a long time, the quality levels of frozen ravioli deteriorate greatly. Because mold and harmful bacteria cannot grow on frozen foods, you may not be aware of when they begin to degrade. Because precautions are better than cure, try not to eat ravioli a few days after it expires, no matter how strong the temptation.

↑ 2. How long can you keep frozen ravioli?

Ravioli can be stored in the freezer for about one to two months. If proper care is taken when it comes to storage, fresh ravioli will maintain superior quality longer if they are not opened. Preferably, storing ravioli at a constant suspended temperature of 0 degrees Fahrenheit will keep it in the best condition.

↑ 3. Are ravioli supposed to float?

There are many ways to cook ravioli. One of them involves boiling ravioli in water until it begins to float on the surface of the water. So if your ravioli float, panic! The ravioli floating above indicates that the ravioli are absolutely ready! You can use this method when cooking instructions are not available on the package. Another alternative to this would be to simply cook it for a minimum of 4 and a maximum of 6 minutes.

We hope we've made your search for the best brands of frozen ravioli easier, giving you a list of the most popular brands of ravioli around the world. So what are you waiting for? Go to the nearest store, grab ravioli from your favorite brand and enjoy a delicious Italian meal with friends and family!


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