Gorgo-Pone Filled Ravioli
Rebecca Taylor spent her morning preparing this delicious dish. (well worth it!)
This gorgonzola pear + mascarpone filled ravioli with brown butter + lemon recipe was inspired by all the ingredients from our stores . She wanted to use gorgonzola to make a sauce but instead went the ravioli route. Her connection with the ingredients and preparation of the food made for this recipe come to life.
Fresh Pasta Dough
Make the filling by processing gorgonzola, fresh pear, a drizzle of oil and a scoop of mascarpone until smooth. Add more gorgonzola if it’s too wet, it should almost look like cookie dough. Cut pasta dough into 4 parts, rolling each piece out with a pasta machine or rolling pin until thin enough to see through. Leave other pieces covered until ready to roll out. work quickly so the dough doesn’t dry out and use flour as needed to keep the dough from getting sticky. Take the long pasta strip and cut uniform rounds with anything you have. Carefully place a scoop of filling in the center of half of your dough. Egg wash the edges, place another round on top and turn in your hands to press the edges together getting the air out in between the filling. Cover the filled ravioli while you boil salted water and heat another skillet with butter. Lightly brown the butter, drop the ravioli in boiling water until they float and toss in the skillet with brown butter and lemon zest. Finish with more cheese, fresh herbs and lemon juice. Fresh black pepper is always welcome! Enjoy.
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