Cocoa ravioli stuffed with gorgonzola and walnuts

Cocoa ravioli stuffed with gorgonzola and walnuts

Ravioli al cacao ripieni di gorgonzola e noci

By
From
Venice
Serves
6
Photographer
Helen Cathcart

This recipe is from Ivan, the owner of Pastificio Serenissima in Castello. The cocoa gives the pasta a gorgeous nuttiness in flavour and a rich chocolate colour that contrasts brilliantly with the melting gorgonzola and crunchy walnuts inside. Try to find creamy gorgonzola dolce, which has a sweet, mellow flavour instead of the harsher crumbly gorgonzola piccante. Any leftover cocoa pasta can be rolled out again and cut into tagliatelle, which is lovely with the Parmesan cream.

For the pasta

Ingredients

Quantity Ingredient
Fresh pasta
15g cocoa powder
1 tablespoon water, if necessary

For the filling

Quantity Ingredient
50g walnuts, finely chopped
200g gorgonzola dolce
100g ricotta
30g parmesan, finely grated
salt
freshly ground black pepper

For the sauce

Quantity Ingredient
75g salted butter
1 sprig rosemary
squeeze lemon juice
30g pecorino, finely grated, to serve
or 30g parmesan, finely grated, to serve

Method

  1. Make the pasta by following the basic fresh pasta recipe, but mix the cocoa powder into the flour first and add in the extra egg yolk. You may need to add the water if the pasta is very dry as the cocoa powder is very absorbent.
  2. Combine all the ingredients for the filling in a bowl and season to taste.
  3. Roll out the pasta using a pasta maker set on the thinnest setting. Line a ravioli tray with a sheet of the pasta. Spoon a fat pea-size ball of filling into each indent and place another sheet of pasta over the top. With a rolling pin, roll the pasta to ensure that the 2 layers are sealed together. If the pasta has dried out a little while you were dividing out the stuffing, brush with a little water before laying over the top sheet to ensure a good seal. Turn out on to greaseproof paper and repeat. The ravioli can be made in advance and frozen.
  4. Bring to the boil a large saucepan of well-salted water and cook the ravioli for around 5 minutes or until al dente.
  5. To make the sauce, heat the butter in a large frying pan with the rosemary for a couple of minutes. Add a squeeze of lemon juice and shake the pan to blend it together. Discard the sprig of rosemary. Drain the pasta and add it to the pan. Shake the pan to coat the ravioli in sauce. Serve on warm plates or shallow bowls with Parmesan.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again