Pumpkin ravioli gorgonzola (Print Version)
# Ingredients:
01 -
250 g of pumpkin-stuffed ravioli.
02 -
A small red apple.
03 -
60-80 g of mild gorgonzola cheese.
04 -
1-2 medium-sized porcini mushrooms.
05 -
A handful of pumpkin seeds.
06 -
Extra virgin olive oil.
07 -
Salt to taste.
08 -
Some black pepper.
# Instructions:
01 -
Wash the porcini mushrooms and remove the dirty base. Slice them thin. Rinse and slice the apple thinly, leaving out the core.
02 -
Heat some olive oil in a pan. Toss in the porcini mushrooms and apple slices, cooking them together over medium heat for 5-7 minutes until they're golden.
03 -
Take out the cooked apples and mushrooms. In the same pan, melt the gorgonzola slowly on low heat. Add a little pasta water if it seems too thick.
04 -
Boil the ravioli in salted water for about 2 minutes until done.
05 -
Spoon the creamy sauce onto plates, add the cooked ravioli, and top it off with the porcini mushrooms, apple slices, some pumpkin seeds, a drizzle of olive oil, and a sprinkle of black pepper.
# Notes:
01 -
Using a slotted spoon to take out the ravioli keeps them intact and less likely to break.