Ravioli with Gorgonzola-Walnut Stuffing
For the pasta:
- Mix together the flours and salt in the middle of a large breadboard. Make a well in the center and add 1 cup of water and 3 tablespoons of extra virgin olive oil. Keep some water in a cup nearby in case you need more liquid.
- Mix carefully with a fork until the liquid is incorporated and you have a nice dough that is neither too wet nor too dry.
- Knead it together, then cover with plastic wrap and let rest for about 30 minutes while you prepare the filling.
For the filling:
- 1 pound of ricotta
- 3⁄4 cup crumbled gorgonzola
- 1⁄2 cup toasted walnuts (brown lightly in a 300-degree oven for about 5 minutes)
- 1⁄2 pound homemade mozzarella, diced small
- Generous gratings of Parmesan and Romano cheeses
- Handful of fresh Italian parsley, chopped
- Grating of fresh nutmeg
- Freshly ground black pepper
- Mix all ingredients together in a large bowl. Set aside while you roll out the dough.
- If you’re using a ravioli pin, roll out two sheets of dough about 11 by 13 inches (they should be a little wider than the width of the ravioli pin).
- Set the sheets of dough on separate breadboards or a large tabletop. Sprinkle a generous amount of semolina or cornmeal on the work surfaces so the dough does not stick.
- Layer the filling on top of one sheet of dough, about an inch or so from the edges; cover with the other sheet of dough.
- Roll the ravioli pin carefully over the filled dough to score the shapes.
- Using a ravioli cutter or pizza wheel, cut the sides of the dough first, discarding the uneven edges. Cut the rest of the raviolis and spread apart to dry on a large breadboard or table dusted with semolina or cornmeal.
- Make sure the edges of the ravioli are well sealed, pinching shut any open areas.
- Bring a large pot of water to boil. Add a good amount of salt.
- Carefully drop the desired amount of ravioli into the boiling water.
- Fresh ravioli cook quickly. When they rise to the surface of the water (about 1 -2 minutes), they should be done.
- Remove the raviolis from the water using a hand strainer rather than dumping them into a colander.
- Serve with your favorite tomato sauce or pesto.
You can freeze ravioli for later use by layering the uncooked pasta on a baking sheet covered with wax paper and sprinkled with semolina or cornmeal. You can do multiple layers this way.
Cover the whole sheet with aluminum foil and pop it in the freezer. The next day, put the ravioli in a large plastic bag without worrying about their sticking together.