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Gorgonzola Ravioli with Walnut-Brown Butter (Emeril Lagasse) Recipe

Gorgonzola Ravioli with Walnut-Brown Butter (Emeril Lagasse) Recipe

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Gorgonzola Ravioli with Walnut-Brown Butter (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup ricotta cheese, well drained and crumbled
1/4 cup plus 2 tbsp crumbled gorgonzola or other creamy blue cheese
2 tbsp chopped parsley
1 tbsp roasted garlic paste
salt
freshly ground black pepper
3 sheets fresh spinach pasta
cornmeal
1 stick unsalted butter
1/2 cup roughly chopped walnuts
2 tbsp chopped fresh parsley
2 tsp chopped fresh tarragon
1/4 cup heavy cream
1 tsp fresh lemon juice
1/4 cup finely grated parmesan, plus more for topping if desired

Directions:

In a bowl, combine the ricotta, Gorgonzola, parsley, and garlic paste and mash together until smooth. Season with salt and pepper.
Put 1 pasta sheet on a work surface with the long side facing you. Place heaping tablespoons of filling down the sheet, about 2 inches apart. Brush water around each pile of filling and fold the dough lengthwise over the filling. Press gently around each to force out any air and seal. Trim with a fluted pastry wheel or knife to cut into separate ravioli. Place on a baking sheet lightly dusted with cornmeal to keep from sticking. Repeat with the remaining ravioli.
Bring a large pot of salted water to a boil.
Cook the ravioli until they are tender and rise to the surface, gently stirring to keep them from sticking together, 3 to 4 minutes.
Meanwhile, while the ravioli are cooking, in a skillet over medium-high heat, cook the butter without stirring until it starts to darken to a golden color. Add the nuts and cook until the butter is golden brown and the nuts are fragrant, 30 seconds to 1 minute. Add the herbs, cream, and lemon juice, and stir to combine. Cook for 30 seconds. Season with salt and pepper. Transfer the ravioli with a slotted spoon to the skillet with the butter, swirling to coat. Sprinkle with the Parmesan, spooning the sauce over the ravioli to melt the cheese.
Divide the ravioli among 4 plates and sprinkle each serving with additional Parmesan, if desired. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	466.51 Kcal (1953 kJ)
Calories from fat	404.56 Kcal
		% Daily Value*
Total Fat	44.95g	69%
Cholesterol	98.78mg	33%
Sodium	327.76mg	14%
Potassium	225.66mg	5%
Total Carbs	6.21g	2%
Sugars	0.48g	2%
Dietary Fiber	1.23g	5%
Protein	12.85g	26%
Vitamin C	9.8mg	16%
Vitamin A	0.4mg	14%
Iron	1mg	6%
Calcium	211.9mg	21%

Amount Per 100 g
Calories	420.36 Kcal (1760 kJ)
Calories from fat	364.54 Kcal
		% Daily Value*
Total Fat	40.5g	69%
Cholesterol	89.01mg	33%
Sodium	295.34mg	14%
Potassium	203.34mg	5%
Total Carbs	5.6g	2%
Sugars	0.43g	2%
Dietary Fiber	1.11g	5%
Protein	11.58g	26%
Vitamin C	8.8mg	16%
Vitamin A	0.4mg	14%
Iron	0.9mg	6%
Calcium	191mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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