Gorgonzola Ravioli with Walnut-Brown Butter Recipe

Name: Gorgonzola Ravioli with Walnut-Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a bowl, combine the ricotta, Gorgonzola, parsley, and garlic paste and mash together until smooth.
2
Season with salt and pepper.
3
Put 1 pasta sheet on a work surface with the long side facing you.
4
Place heaping tablespoons of filling down the sheet, about 2 inches apart.
5
Brush water around each pile of filling and fold the dough lengthwise over the filling.
6
Press gently around each to force out any air and seal.
7
Trim with a fluted pastry wheel or knife to cut into separate ravioli.
8
Place on a baking sheet lightly dusted with cornmeal to keep from sticking.
9
Repeat with the remaining ravioli.
10
Bring a large pot of salted water to a boil.
11
Cook the ravioli until they are tender and rise to the surface, gently stirring to keep them from sticking together, 3 to 4 minutes.
12
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.
13
Add the nuts and cook until the butter is golden brown and the nuts are fragrant, 30 seconds to 1 minute.
14
Add the herbs, cream, and lemon juice, and stir to combine.
15
Cook for 30 seconds.
16
Season with salt and pepper.
17
Transfer the ravioli with a slotted spoon to the skillet with the butter, swirling to coat.
18
Sprinkle with the Parmesan, spooning the sauce over the ravioli to melt the cheese.
19
Divide the ravioli among 4 plates and sprinkle each serving with additional Parmesan, if desired.
20
Serve immediately.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Gorgonzola Ravioli with Walnut-Brown Butter falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gorgonzola Ravioli with Walnut-Brown Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions