POTATO GNOCCHI WITH A GORGONZOLA SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.
- In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in 3/4 of the cheese and season with salt and pepper. Cook, over low heat, until the cheese is melted and the sauce is smooth. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.
GORGONZOLA PASTA WITH SPINACH AND WALNUTS
This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
- In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
- Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.
Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 grams
POLENTA WITH GORGONZOLA CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
- Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
- Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.
BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
- Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
- Drizzle the toasts with honey. Place on a serving platter and serve immediately.
RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS
Make and share this Risotto With Gorgonzola And Toasted Walnuts recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to a simmer in sauce pan.
- Heat butter in large heavy skillet over low heat.
- Add onions and saute until tender.
- Add rice and saute for 1 minute.
- Add white wine and stir until absorbed.
- Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
- Wait until each broth addition is absorbed before adding the next.
- When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
- Salt and pepper to taste.
- Serve immediately.
BEET RISOTTO WITH GOAT CHEESE AND WALNUTS
Make and share this Beet Risotto With Goat Cheese and Walnuts recipe from Food.com.
Provided by KelBel
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
- Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
- Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
- Add cheese, stirring until blended.
- Sprinkle each serving with 1 tablespoon walnuts.
BEET RISOTTO WITH WALNUTS AND GORGONZOLA CHEESE
So delicious! I was skeptical of the beets, but they are very yummy in this dish, and the shallots and Gorgonzola help mellow them out. A neighbor gave us his CSA for the week when he went out of town, and this recipe was included with the farm newsletter.
Provided by libbysnax
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Top and scrub clean 1 bunch beets. Steam them until tender, run them under water, and then slip the skins. When cool, chop the beets into 3/4 inch cubes; you should have about 2 cups.
- In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.
- In a large pan over medium heat, warm 2 tbs olive oil with 1 tbs unsalted butter. Finely chop and add 2-3 shallots. Sauté until soft and clear, about 10 minutes.
- Add 1 1/2 cup Arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until liquid is absorbed. Add more stock, about 1/4 cup each time. It should take about 20 minutes in all.
- Before the last ladle of stock is added, stir in 4-5 oz crumbled Gorgonzola and 1/3 cup walnuts.
- After the last bit of liquid is absorbed, add the chopped beets. Let risotto stand 5 minutes before serving.
Nutrition Facts : Calories 572.8, Fat 26.3, SaturatedFat 9.3, Cholesterol 28.9, Sodium 1070.2, Carbohydrate 66.6, Fiber 2.8, Sugar 0.8, Protein 18.7
GORGONZOLA AND PORCINI MUSHROOM RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
- Reheat the stock to a simmer and keep warm over low heat.
- In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
- In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
- In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
- Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
RAVIOLI WITH WALNUTS, GOAT'S CHEESE & CAVOLO NERO SAUCE
Make this pasta dish using lasagne sheets and a homemade goat's cheese paste. If you have time, it's worth using freshly shelled walnuts for a sweeter flavour
Provided by Thomasina Miers
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Bring a large pan of lightly salted water to the boil, then add the cavolo nero. Cook for 1-2 mins until the kale turns bright green and softens. Lift out with tongs into a colander, keeping the cooking water to boil the pasta. Run cold water over the kale, squeeze out any excess water, then transfer to a food processor. Add the oil, garlic, lemon juice and 1 tsp salt, then blitz to a fine pesto. Season to taste and transfer to a small pan. Gently warm over a medium-low heat.
- Clean the food processor. For the goat's cheese paste, tip in the nuts, sage, goat's cheese, a good squeeze of lemon juice and the oil, then blitz to a paste. Season, then warm in another small pan over a medium-low heat, stirring occasionally.
- Bring the pan of cavolo water to the boil again, adding more water if needed. Add the pasta sheets and simmer following pack instructions. Drain, keeping back a cup of the pasta water to add to the sauce (about 400ml). Cut the pasta sheets in half and toss in a little olive oil.
- Stir the reserved pasta water through the cavolo sauce and keep on a low heat. If the sauce looks thick, thin down with a little more water, or increase the heat a little if too thin; it should be pourable like double cream. Spoon a pool of sauce onto each plate. Layer the lasagne sheets on top with spoonfuls of the goat's cheese paste in-between each layer. Top with the last sheet of pasta and ladle over a little more sauce, then scatter over the cheese. Recipe adapted from Home Cook by Thomasina Miers (£25, Guardian Books)
Nutrition Facts : Calories 882 calories, Fat 66 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
PENNE WITH GORGONZOLA AND WALNUTS
Blue cheese may be substituted if you cannot find gorganzola. I used the crumbles and it worked great. We loved the contrast of the creamy sauce and the crunch of the walnuts.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in boiling water until firm but tender.
- In a large skillet, heat the butter and oil.
- Add the sage, ham, shallots, and walnuts, and cook over medium until the ham begins to brown and the shallots become tender and translucent.
- Add milk, cream, and gorgonzola, and stir and cook until the cheese is melted and the sauce is smooth, about 2 minutes.
- Reduce heat to low, add the nutmeg and Parmesan, and toss with cooked pasta.
- Top with more Parmesan.
Nutrition Facts : Calories 897, Fat 45.2, SaturatedFat 20.7, Cholesterol 87.3, Sodium 1053.8, Carbohydrate 97.7, Fiber 13.7, Sugar 0.8, Protein 29.9
BABY BEET SALAD WITH WALNUTS
Whip up a healthy side in no time using this baby beet salad recipe.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
- Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
- Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
- Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g
ROASTED BEETS WITH GOAT CHEESE AND WALNUTS
Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
- Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
- Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
- Turn oven temperature up to 400 degrees F (205 degrees C).
- Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
- Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
- Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
- Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g
GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
- Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
- Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING
Provided by Todd English
Categories Salad Cheese Nut Vegetable Appetizer Roast Vegetarian Wheat/Gluten-Free Basil Walnut Arugula Beet Fall Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees.
- To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
- Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
- Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
- Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.
BEET, WALNUT AND GORGONZOLA SALAD
Categories Salad Cheese Leafy Green Nut Vegetarian Quick & Easy Blue Cheese Walnut Beet Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
- Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
GNOCCHI WITH GORGONZOLA SAUCE
Yield Makes 8 (first-course) servings
Number Of Ingredients 10
Steps:
- Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total. Cut potatoes in half lengthwise; scoop potato flesh into bowl; discard potato skins. Mash potatoes until smooth. Mix in egg. Sift flour, salt, pepper, and nutmeg over potato mixture; stir to combine. Knead gently. Divide dough into 8 pieces. Roll each piece on work surface into 1/2-inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork.
- Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to warm platter. Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.
BEETROOT RISOTTO WITH GOATS' CHEESE & WALNUTS
Make and share this Beetroot Risotto With Goats' Cheese & Walnuts recipe from Food.com.
Provided by Rhiannon and Matt
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain the beetroot juice into a jug and add the vegetable stock to that to make up about 1 litre.
- Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
- Add the rice and thyme and stir to coat the rice grains in the butter.
- Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
- Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.
- Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
- To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.
BEEF WELLINGTONS WITH GORGONZOLA
Categories Herb Valentine's Day Blue Cheese Beef Tenderloin Winter Phyllo/Puff Pastry Dough Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
- Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
- On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
- Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
- Preheat oven to 425°F.
- Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
- Make sauce while beef Wellingtons are baking:
- In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
- Serve beef Wellingtons with sauce.
BEET SALAD WITH ALMOND BUTTER AND GORGONZOLA BOMBOLONI
We've never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith's-it's an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola _bombolone_ (an Italian-style puff of fried dough).
Provided by Holly Smith
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.
- Simmer beets in 3 inches of water in a large saucepan, covered, until tender, about 30 minutes. Cool in liquid, uncovered, about 30 minutes, then peel and cut into 1/2-inch wedges.
- Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
- Divide almond butter among 6 plates and top with beet salad. Put a bombolone on each salad and sprinkle lightly with sea salt. Serve remaining bomboloni on the side.
HOMEMADE PEAR AND GORGONZOLA RAVIOLI
Sweet, tasty, and creamy; pear and blue cheese is the perfect flavor pairing! Try this delicate and tasty Italian original homemade ravioli. Serve with a simple butter and sage sauce.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
- Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
- Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
- Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
- Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
- Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 62.3 g, Cholesterol 79.5 mg, Fat 24.8 g, Fiber 4.3 g, Protein 20.8 g, SaturatedFat 15 g, Sodium 568.7 mg, Sugar 9 g
More about "beetrisottowithwalnutsandgorgonzolacheese recipes"
GORGONZOLA RECIPES - BBC FOOD
From bbc.co.uk
GORGONZOLA WINE PAIRINGS | THEWINEBUYINGGUIDE.COM
From thewinebuyingguide.com
WARM AND CHEESY APPETIZER RECIPES | BETTER HOMES & GARDENS
From bhg.com
PASTA WITH GORGONZOLA, A QUICK AND SIMPLE DINNER - FOOD REPUBLIC
From foodrepublic.com
BEET, DILL & GORGONZOLA TARTS WITH CAPERS & WALNUTS RECIPE
From oprah.com
CARAMELIZED ONION FOCACCIA BREAD RECIPE - FAMILYSTYLE FOOD
From familystylefood.com
FARFALLE WITH GORGONZOLA AND WALNUTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROASTED BEET SALAD WITH WALNUTS & GOAT CHEESE | ITALIAN FOOD …
From italianfoodforever.com
25 GORGONZOLA RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BROCCOLI, GORGONZOLA AND WALNUT QUICHE - GOOD HOUSEKEEPING
From goodhousekeeping.com
HOW TO PAIR GORGONZOLA CHEESE | I LOVE ITALIAN FOOD
From iloveitalianfood.it
PEAR, GORGONZOLA & WALNUT SALAD RECIPE | EATINGWELL
From eatingwell.com
CROSTINI WITH GORGONZOLA, HONEY AND WALNUTS - OPRAH.COM
From oprah.com
ROASTED BEET SALAD W/ WALNUTS GOAT CHEESE & HONEY BALSAMIC …
From fromachefskitchen.com
10 TRADITIONAL BOSNIAN DISHES YOU NEED TO TRY - CULTURE TRIP
From theculturetrip.com
GNOCCHI WITH CREAMY GORGONZOLA SAUCE - RECIPE - FINECOOKING
From finecooking.com
GNOCCHI WITH GORGONZOLA AND WALNUTS - SIMPLY DELICIOUS
From simply-delicious-food.com
ROASTED BEET RISOTTO WITH GOAT CHEESE AND WALNUTS - KEN'S FOODS
From kensfoods.com
PEAR GORGONZOLA PIZZA WITH WALNUTS | THE PICKY EATER
From pickyeaterblog.com
FETTUCCINE WITH GORGONZOLA AND BROCCOLI - FOOD & WINE
From foodandwine.com
PEAR SALAD WITH WALNUTS AND GORGONZOLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHAT CAN I MAKE WITH GORGONZOLA? BEST RECIPES & FOOD PAIRINGS
From foodcombo.com
WHAT IS GORGONZOLA CHEESE? - THE SPRUCE EATS
From thespruceeats.com
BUFFET | TAJPALACETANDOOR.COM | TAJ PALACE INDIAN CUISINE
From tajpalacetandoor.com
GORGONZOLA AND WALNUT TERRINE RECIPE - DANIELLE CUSTER | FOOD
From foodandwine.com
PASTA WITH GORGONZOLA CHEESE, ONIONS & WALNUTS - ITALIAN FOOD …
From italianfoodforever.com
ROASTED BEET, WALNUT, AND GORGONZOLA SALAD - HOW DO YOU FOOD
From howdoyoufood.com
DELICIOUS ROASTED BEET AND GOAT CHEESE SALAD - FOOD WINE …
From foodwinesunshine.com
You'll also love