For this edition of Presto Pasta Night, I decided to go the convenience route again – using store-bought ravioli as the base of Emeril’s recipe for Gorgonzola Ravioli with Walnut Brown Butter.
I had picked up some gorgonzola ravioli a while ago at Trader Joe’s, but was perplexed what to top it with – gorgonzola is a pretty strong cheese, and I wanted something that would bring that flavor out and enhance it rather than overpower or clash with it.
When trying to get ideas online, I noticed that a lot of people said that nuts pair well with it. I decided to go with this recipe – although I took a shortcut and used already made ravioli, I’ll post the original recipe in its entirety in case you want to make the ravioli yourself. Otherwise, just start the recipe at the sauce preparation step.
The brown butter in and of itself lends a certain nuttiness to the dish, and I couldn’t detect the cream at all in the final product. Next time around, I’ll probably chop the nuts a bit finer, but all in all it was a successful dish.
Gorgonzola Ravioli with Walnut-Brown Butter
recipe courtesy Emeril Lagasse
1/2 cup ricotta cheese, well drained and crumbled
1/4 cup plus 2 tablespoons crumbled Gorgonzola or other creamy blue cheese
2 tablespoons chopped parsley
1 tablespoon roasted garlic paste
Freshly ground black pepper
3 sheets fresh spinach pasta
1 stick unsalted butter
1/2 cup roughly chopped walnuts
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1/4 cup heavy cream
1 teaspoon fresh lemon juice
1/4 cup finely grated Parmesan, plus more for topping if desired
In a bowl, combine the ricotta, Gorgonzola, parsley, and garlic paste and mash together until smooth. Season with salt and pepper. Put 1 pasta sheet on a work surface with the long side facing you. Place heaping tablespoons of filling down the sheet, about 2 inches apart. Brush water around each pile of filling and fold the dough lengthwise over the filling. Press gently around each to force out any air and seal. Trim with a fluted pastry wheel or knife to cut into separate ravioli. Place on a baking sheet lightly dusted with cornmeal to keep from sticking. Repeat with the remaining ravioli.
Bring a large pot of salted water to a boil.
Cook the ravioli until they are tender and rise to the surface, gently stirring to keep them from sticking together, 3 to 4 minutes.
Meanwhile, while the ravioli are cooking, in a skillet over medium-high heat, cook the butter without stirring until it starts to darken to a golden color. Add the nuts and cook until the butter is golden brown and the nuts are fragrant, 30 seconds to 1 minute. Add the herbs, cream, and lemon juice, and stir to combine. Cook for 30 seconds. Season with salt and pepper. Transfer the ravioli with a slotted spoon to the skillet with the butter, swirling to coat. Sprinkle with the Parmesan, spooning the sauce over the ravioli to melt the cheese.
Divide the ravioli among 4 plates and sprinkle each serving with additional Parmesan, if desired. Serve immediately.