Gorgonzola ravioli with pears and walnuts
Gorgonzola, pears and walnuts: a sublime trio that will tackle your taste buds. The best is to use a pasta machine to shape the dough.
1. Mix the flour with 2 pinches of salt. Pour all of it onto a work surface. Make a well in the centre break in the eggs and add the oil. Knead until you obtain a dough. Ball it up and wrap in cling film. Leave to rest for 1 hour.
2. Wash and dry the pears. Remove the core and the seeds. Cut into strips and sprinkle with lemon juice.
3. Crush 250 g of gorgonzola in a bowl, add salt and pepper. Roll out the dough on the work surface. Cut in two. Make small gorgonzola balls and place on one of the dough halves with 1/2cm space in between. Cover with the second half. Cut out the ravioli with a pasta cutter. Press them gently to seal the edges. Immerse in boiling salted water in small batches for 1 minute. Drain with a sieve and place on a tray. Season to taste.
4. Cut the rest of the gorgonzola into pieces. Place in a pan with cream and ground pepper. Stir until it melts.
5. Divide the raviolis onto 6 plates. Pour over the gorgonzola sauce. Decorate the pear slices and sprinkle the nuts. Serve.
Photo credit : Sucré Salé
