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