RAVIOLI WITH BLUE CHEESE AND WALNUTS: A GREAT ITALIAN CLASSIC
The ravioli
are like a treasure chest: they can hide among its most precious treasures. I
prefer to dress them in a simple way to leave the filling the lead role.
In this
case, however, the filling is really exceptional ... a filling of boiled
potatoes with a generous dose of chopped walnuts and gorgonzola.
A triumph
of flavors ... that's how I've prepared !!
INGREDIENTS
For the
pasta:
- 300 g
flour
- 3 eggs
60g each
- 1
tablespoon extra virgin olive oil
- Optional
... a pinch of saffron to obtain a paste with more intense color
For the
filling:
- 3 boiled
potatoes
- 150 grams
of gorgonzola
- 100 grams
of chopped walnuts
- Salt
Prepare the
pasta. I use the Thermomix pouring all the ingredients in the bowl, turning the
blade speed "ear of corn" for two minutes.
Of course
you can do it with any other appliance and, it would seem, even hand ... bah
... this seems to me an exaggeration !!
Once
prepared the pasta, let it sit for a few minutes and, at the same time, prepare
the filling.
Boil the
potatoes (preferably with the method in the microwave ... see my post), mash
with a potato masher and add the gorgonzola (blue cheese) and walnuts crumbled.
We'll get a
nice filling thick and creamy but with the crunchiness of the nuts that,
personally, I love it!
At this
point we return to the pasta and begin to use the new tools of which I am so
proud ...
The machine
to roll out the pasta that gave me my parents, remained unused in their home
for so long that, at first, not even remembered to possess.
Easy and
convenient .... pasta is spread quickly and at the thickness which is
preferred, thanks to the graduated round knob placed on the side that allows to
vary the distance between the rollers.
Yeah I know
I'm warming to an instrument invented 100 years ago and that I am describing as
the latest in technology ... but for me it's new and has saved me so much time!!
And what about the second instrument (this instead purchased a very high price in the
supermarket near my house) of which I'm so proud of????? The raviolatore... or raviolante... or raviolifero.... I don't know the name, but is
outstanding !!!
This gadget
allows you to cut a perfect circle of pasta. Then position the disc over the
mold, insert a nut filling, moisten the edge of the disc and close the mold.
We'll get a
perfect ravioli comparable to industrial !!
Below is a
series of photos that illustrate the miracle ...
And this is
the result of a production for three adults and two children ...
You just
have to boil a large pot of salted water and cook the ravioli for less than ten
minutes.
Once
drained can be seasoned to taste, in my case, with extra virgin olive oil in
which I sauteed diced bacon. Are also excellent with butter and sage or with
the sauce of your choice.
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