Here’s a simple yet very tasty main dish: Spinach Ravioli with Gorgonzola and Walnut Sauce. They are truly excellent, suitable for many different occasions and are usually loved even by the little ones.
In this recipe, they are accompanied by a gorgonzola and walnut sauce that enhances their flavor even more! If you prefer, you can replace the gorgonzola with a milder cheese, such as stracchino or robiola. And for an extra touch, add two pears cut into cubes … a delight!
If you want, you can make the ricotta and spinach ravioli at home by following my recipe here.
Let’s see how to make Spinach Ravioli with Gorgonzola and Walnut Sauce. Prepare the ingredients and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other tasty recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs ravioli (stuffed with ricotta and spinach)
- 6.3 oz gorgonzola (mild – quantity to taste)
- 5.3 oz heavy cream (or milk if preferred)
- 10 walnut halves
- as needed Parmigiano Reggiano PDO (or Grana Padano)
- as needed salt
Tools
To make the Spinach Ravioli with Gorgonzola and Walnut Sauce, you will need:
- 1 Pot
- 1 Pan
- 1 Skimmer
Steps
Making Spinach Ravioli with Gorgonzola and Walnut Sauce is very simple.
If you want to make your own spinach and ricotta ravioli, follow my recipe here. Otherwise, store-bought ravioli will be just fine.
Bring a pot of slightly salted water to a boil; when the water boils, add the ravioli and cook them for about 3-4 minutes; they should be al dente.
If you prefer, you can add a drizzle of oil to the boiling water so the ravioli do not stick together. The spinach and ricotta ravioli will be cooked when they float to the surface.
Meanwhile, melt the gorgonzola in a pan large enough to hold the ravioli once cooked.
Add milk or cream (depending on your preference), and when the cheese is melted and well blended with the cream (or milk), add the walnuts.
Drain the spinach and ricotta ravioli quickly and add them directly to the pan with the gorgonzola and walnut sauce. If needed, add a ladle of the ravioli cooking water.
Mix gently. Add a sprinkle of Parmesan (or Parmesan shavings) and serve.
Here are the Spinach Ravioli with Gorgonzola and Walnut Sauce ready.
Enjoy your meal and … until the next recipe!
Storage
You can store Spinach Ravioli with Gorgonzola and Walnut Sauce in the refrigerator for up to 2 days, in an airtight container. Before consuming them, I recommend reheating them by adding a ladle of hot water.
You can store Spinach Ravioli with Gorgonzola and Walnut Sauce in the refrigerator for up to 2 days, in an airtight container. Before consuming them, I recommend reheating them by adding a ladle of hot water.
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