Gorgonzola Ravioli with Walnut-Brown Butter (Emeril Lagasse) |
|
 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1/2 cup ricotta cheese, well drained and crumbled |
1/4 cup plus 2 tablespoons crumbled gorgonzola or other creamy blue cheese |
2 tablespoons chopped parsley |
1 tablespoon 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 tablespoons chopped fresh parsley |
2 teaspoons chopped fresh tarragon |
1/4 cup heavy cream |
1 teaspoon fresh lemon juice |
1/4 cup finely grated parmesan, plus more for topping if desired |
Directions:
1. In a bowl, combine the ricotta, Gorgonzola, parsley, and garlic paste and mash together until smooth. Season with salt and pepper.
2. 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.
3. Bring a large pot of salted water to a boil.
4. Cook the ravioli until they are tender and rise to the surface, gently stirring to keep them from sticking together, 3 to 4 minutes.
5. 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.
6. Divide the ravioli among 4 plates and sprinkle each serving with additional Parmesan, if desired. Serve immediately.
|
|