Pumpkin and Gorgonzola Ravioli (Print Version)
# Ingredients:
01 -
250 g of pumpkin-filled ravioli.
02 -
60-80 g of creamy gorgonzola cheese.
03 -
1-2 medium-sized porcini mushrooms.
04 -
1 small red apple.
05 -
Pumpkin seeds.
06 -
Extra virgin olive oil.
07 -
Salt.
08 -
Black pepper.
# Instructions:
01 -
Start by cleaning the porcini mushrooms. Slice off the dirty end of the stem. Thinly slice the mushrooms. Wash the apple, remove the core, and cut it into slim slices.
02 -
In a pan, heat some olive oil on medium. Toss in the sliced mushrooms and apple, cooking for about 5 to 7 minutes until they’re nicely browned.
03 -
Take the cooked mushrooms and apple out of the pan. In the same pan, melt the gorgonzola on low heat. If the sauce feels too thick, stir in a bit of pasta water.
04 -
Boil salted water in a pot and cook the ravioli for about 2 minutes.
05 -
Spoon the gorgonzola sauce onto plates. Place the ravioli on top, then add the mushrooms, apple slices, and pumpkin seeds. Drizzle everything with olive oil and finish with a sprinkle of black pepper.
# Notes:
01 -
Using a slotted spoon to take out ravioli keeps them from breaking.