Walnut, ricotta and gorgonzola ravioli

Difficulty: medium
Cooking time: 15 minutes
Preparation time: 1 hour

Walnut, ricotta and gorgonzola ravioli is a wholesome, healthy dish. The walnuts are the perfect addition to revive your ravioli!


700 g flour · 2 eggs + 2 yolks · 1 or 2 tbsp oil · salt to taste and water as required
For the filling: 100 g chopped walnuts · 250 g ricotta · 200 g gorgonzola · 1 egg · salt and pepper For the sauce: 50 g chopped walnuts · 50 g butter · 250 ml cream · 5 sage leaves chopped with a clove of garlic · parmesan


Place the flour in a mound on the work surface, add the eggs, oil and salt and start to knead, adding water as necessary until you have a smooth elastic ball, then leave to rest for half an hour. Meanwhile, prepare the sauce.
Fry the garlic and sage in the butter, add the chopped walnuts, salt and pepper, and leave to cook for 10 minutes, adding milk as required. At the end of the cooking time, add the cream. To prepare the filling, chop the walnuts, place in a bowl and add the ricotta, gorgonzola, salt and pepper.
Mix well and then stir in the egg. Cut your pasta into thin sheets around 5 mm thick.
Place a sheet on the ravioli mould and stuff with the nut mixture, cover with another sheet and roll with your rolling pin, pressing hard.


Bring a pan of salted water and 1 or 2 tablespoon of oil to the boil (the oil prevents the ravioli from sticking together), once the water is boiling, add the ravioli and cook for 5 minutes. Drain and coat with the sauce, then sprinkle with parmesan cheese.