# Ravioli with Gorgonzola Sauce

Recipe by [Tomás Herrera](https://fridge.menu/en/u/tomasherrera)

Homemade ravioli filled with wild mushrooms, ricotta and walnuts, served with a creamy blue cheese sauce and rocket.

Servings: 4 · Pasta

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Ravioli with Gorgonzola Sauce](https://image.fridge.menu/adaptations/6pu6z998/270ebc4ec13a2d6400d282a78f2662656cf5dabd05edf3343d8713baa38331f6.jpg)

## Ingredients

- 175 g [Durum flour](https://fridge.menu/en/i/durum-flour)
- 175 g [Plain flour](https://fridge.menu/en/i/flour)
- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 150 g [Chanterelles](https://fridge.menu/en/i/mushroom) — or other mushrooms
- 250 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 40 g [Walnuts](https://fridge.menu/en/i/walnut) — finely chopped
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 15 g [Butter](https://fridge.menu/en/i/butter) — for frying
- 170 g [Blue cheese](https://fridge.menu/en/i/blue-cheese)
- 0.5 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 200 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 1 tsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- 75 g [Rocket](https://fridge.menu/en/i/arugula)
- 1 tbsp [Parsley](https://fridge.menu/en/i/parsley) — finely chopped

## Steps

1. Mix the flour and salt, and pile onto the worktop with a well in the centre. Pour in the eggs and olive oil, gently beat the eggs with a fork, gradually working in the flour until the dough is smooth and can be kneaded.
2. Depending on the size of the eggs, you may need a little more flour.
3. Put the dough in an airtight container and chill in the fridge for 1 hour, or overnight, to rest. (60 min)
4. Fry the chanterelles in butter in a hot pan, set a few aside for serving, and finely chop the rest.
5. Mix the ricotta with the chanterelles, parsley, garlic, walnuts, salt and freshly ground black pepper until smooth.
6. Roll the dough out thinly using a pasta machine or a rolling pin on a floured surface.
7. Cut out circles or squares with a cutter.
8. Place a teaspoon of filling on each circle of dough, cover with another circle and pinch the edges together all round — with a ravioli cutter or a fork.
9. Bring a large pot of water to the boil.
10. Add salt and cook the ravioli for 3 1/2 minutes. (4 min)
11. Lift out the ravioli with a slotted spoon and let the water drain off.
12. Fry the onion in olive oil in the pan until soft.
13. Add the cream and blue cheese to the pan and stir until the cheese has melted.
14. Season with freshly ground black pepper to taste.
15. Serve the freshly cooked, hot ravioli on plates with the gorgonzola sauce, sprinkled with rocket.

Published 2026-10-07

https://fridge.menu/en/r/ravioli-with-gorgonzola-sauce-6pu6z998

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