Prep Time  10minutes
Cook Time  20minutes
Total Time  30minutes

Ravioli with Gorgonzola Sauce

Dave Beaulieu September 15th, 2011

I love ravioli.  The little tiny stuffed pastas, are a great contrast in texture, and the different fillings provide a wide variety of flavors.  I love to make my own, but I’m also excited about the wide range of high quality ravioli you can buy at the store.  It’s a huge time saver, with the extra time, you can invest a bit more into creating cool sauces, and garnishes for your ravioli.  In this recipe video, I show you how to use some Gorgonzola cheese and a bit of cream, to make a pungent, rich tasting sauce that goes great with both cheese, vegetable and meat raviolis.  With a store bought, fresh ravioli, you can literally be eating about 15 minutes after you start the dish.  Hope you enjoy them as much as I do.

Recipe Overview and Keys to Success

To make the best Ravioli with Gorgonzola Sauce just follow these few simple steps:

  1. Like every other ravioli dish, be careful not to overcook them
  2. Gorgonzola is obviously a strong, salty cheese, and it’s going to make a strong salty sauce.  Reasonable people can disagree as to how much to use, but I’d suggest you start out with a less is more approach, and add more as you go.  Also be mindful of the additional salt you add, and only do so after tasting the sauce
  3. I really like the additional of some fresh chopped Italian parsley at the end.  This is a very rich dish, and that bit of herb is the only break your pallet will get…I highly recommend it.

RECIPE FOR RAVIOLI WITH GORGONZOLA SAUCE

Ingredients (for 2)

  • 1 pint heavy cream
  • 1 lbs package of fresh ravioli
  • 2 tablespoons mascarpone cheese
  • 5 tablespoons Gorgonzola cheese
  • 1 tablespoon chopped Italian Parsley

Making the Ravioli Gorgonzola

  • Bring a pot of salted water to the boil
  • Fresh pasta takes just a few minutes to cook, so start with the sauce
  • Bring 3/4 of the cream up to a simmer in a sauté pan, and start to reduce by about half
  • After it’s been simmering for a few minutes, add 3/5 of the gorgonzola, and the mascarpone cheese
  • Season with black pepper (but hold off on the salt for now)
  • Drop the ravioli into the boiling water and stir
  • Stir the cheese into the sauce until melted; taste the sauce, and add more cheese, cream, salt/pepper as needed
  • Once cooked, drain the ravioli and add to the sauce, tossing to combine
  • The pasta will likely thicken the sauce, so you may need to add more cream to thin it out
  • Take the ravioli off the heat, add the parsley, toss and serve

Hope you enjoy it!

Ravioli with Gorgonzola Sauce Recipe

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