Cooking time: 3/5 minutes.
Cook in plenty of salted water.
Packaged in a protective atmosphere.
Consume within 3 days of opening.
Store in the refrigerator between 0 and +4°C.
Ravioli Gorgonzola and Walnuts – 250g
£4.80
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As a sauce for these Ravioli with Walnuts and Gorgonzola, a simple pesto with walnuts and melted gorgonzola is ideal but, if you prefer, you can also dress them with butter and sage or simply with melted cheese: Gorgonzola, Fontina and Asiago.
For the Walnut Sauce: put walnut kernels in a mixer, making sure you have cleaned them well. Mix for a few seconds, reducing them to grains, then add the garlic, Parmesan, parsley, milk and a little olive oil. Keep mixing until you get a thick and homogeneous cream. If too thick add more oil especially if you will use it to season pasta dishes. The walnut sauce is ready and, if you prepare it well in advance, keep it in a small bowl and cover it with cling film so that the surface does not dry out.
Buon Appetito!
| Weight | 0.25 kg |
|---|---|
| Ingredients | Soft WHEAT flour type “00”, durum WHEAT semolina, EGGS 20%, potatoes, gorgonzola 11.6%, cow's milk ricotta, WALNUTS 5.8%, potato starch, salt, vegetable fibre, flavourings. Sprinkle with rice cream. |
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Ravioli Gorgonzola and Walnuts – 250g
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