Ravioli Con Noci E Gorgonzola

Pasta dishes are always a good idea!

For the dough, mix the flour with the eggs and salt and knead until smooth, supple dough is formed. Shape the dough into a ball and let it rest at room temperature for about 30 minutes.

For the filling, cut the gorgonzola into cubes and place in a large enough bowl with the milk. In a slightly larger saucepan, make water warm. Hang the Schuess and heat the cheese in this water bath until it is soft. Remove from water bath and stir with a fork until smooth cream. Chop the whale and mix it with the parmesan into the cheese mixture. Season the filling with (the cheese is already salty), pepper and a pinch of nutmeg.

Roll out the dough thinly on a little flour or in a pasta machine, cut out round pieces of dough with an au a glass. Put a little bit of filling on each piece of dough and cover it with a second piece of dough. Press the edges together with the tines of a fork g.

In a large saucepan boil a lot of water with salt and a dash of olive oil. Fill the ravioli and cook for about 3 minutes.

In the meantime, melt the butter, remove the sage leaves and add them to the butter.

Drain the ravioli and spread them evenly on plates. Add a little sage butter and sprinkle with Parmesan cheese.

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