Gorgonzola Ravioli with Tomato Sauce
Nutrition
Calories: 227 kcalCarbohydrates: 10 gProtein: 22 gFat: 21 gSaturated Fat: 16 gCholesterol: 100 mgSodium: 612 mgFiber: 3 gSugar: 7 gVitamin A: 16.025 IUCalcium: 362 mgIron: 8 mg
Ingredients
- 1 cup ricotta cheese
- 1 cup crumbled gorgonzola cheese
- ΒΌ cup freshly grated parmesan cheese
- 1 whole egg
- 1 pinch salt or to taste
- 1 pinch black pepper or to taste
- 1/8 tsp grated nutmeg
- 1 tbsp finely chopped parsley or mixed rosemary and parsley
Instructions
- Make the pasta dough and tomato sauce and set aside. Beat the cheeses and egg together until smooth, then season with salt, pepper, and nutmeg.
- Roll out the pasta dough and form the ravioli. To cook, drop the ravioli into a pot of gently boiling salted water and cook for 4 or 5 minutes. Warm the sauce and pour about 1/2 cup into each warmed pasta bowl or plate. Scoop out the ravioli and shake off the water. Set them on top of the sauce, then spoon a little extra sauce over the top. Grate a veil of Parmesan over the top and garnish with the parsley.