Make your homemade ravioli

Depending on your tastes and those for whom you make them, you can choose a soft gorgonzola "dolce" and delicate or a more refined gorgonzola that will have more character "spicy" closer to our Roquefort.   

Gorgonzola and walnut stuffed ravioli recipe

Ravioli dough 300 g flour type T45
3 eggs
1 tablespoon of olive oil  

The stuffing 250 g of gorgonzola
50 g ricotta
50 g crushed walnuts
Salt and pepper   

How to make ravioli In a bowl, beat the whole eggs with the spoonful of olive oil.
In a salad bowl or a bowl for the flour, make a well in which you add the egg / olive oil mixture. With your hands, gradually add the flour and bring it back to the center. When your dough is very compact, take it out and work it on your work surface or a board that you have floured, with an energetic gesture so that it becomes elastic and smooth. Shoot it and let it sit in the refrigerator for at least 30 minutes.  

In another bowl prepare the stuffing by mixing the gorgonzola, ricotta and walnut pieces, salt and pepper to your liking and reserve.  

Take out your dough from the refrigerator, divide it in 2 or 3 balls (dough pieces) so that the passage to the rolling mill is easier.
While you are rolling the first dough, let the others in a food film so that they do not dry.  

Flour it and pass it to the mill several times so that your lower is finer and finer by changing notches at each pass until the desired thickness.
You can, for convenience, spread it before using a rolling pin.  

1-If you own the ravioli accessory. Fix it on your machine. Cut the dough into a rectangle of the width of the accessory. On each side of the device, drop a piece. Turn the crank a bit to solder the end, then add a small amount of stuffing in the center of each ravioli, turn the crank gently and so on until you get your ravioli plate.  

2-You have a ravioli mold. Flour your mold, place a drop on it, put stuffing in the center of each box, do not put too much so that your ravioli do not tear. Cover with the second sheet of dough and press them against each other with a rolling pin. Flip your mold. If necessary, separate your ravioli with a rolling pin.  

3-With spare parts. Flour your worktop, set one down. Put a little stuffing on at regular intervals, moisten the dough around the stuffing with a brush and cover with another strip of dough. Press well around each ravioli to seal the dough. Cut each ravioli with your ravioli press. Check that they are well welded so that stuffing does not escape during cooking.   


Flour your ravioli lightly and let them dry about 1 hour. Cook in a large saucepan of salted water for about 4 minutes. The cooking time varies depending on the thickness of your dough.
If you do not eat them right away, keep them in the refrigerator.   


Serve, for example, with a hazelnut butter with sage, or a drizzle of olive oil and a zest of lemon ...