You could use any pasta here, but using those classic square-shaped pastas makes this gorgonzola ravioli positively decadent. Enjoy a mouthwatering dish every time with a filled ravioli, tossed in a lusciously nutty sage butter and creamy sauce.
How To Make Gorgonzola Walnut Ravioli with Sage Butter
This gorgonzola ravioli boasts a rich Italian dish of chewy ravioli smothered in a creamy and cheesy walnut cream sauce.
Cook:
15 mins
Total:
15 mins
Ingredients
- 7 oz ravioli, or cheese-stuffed mini ravioli, cooked and cooled
- 4 oz gorgonzola cheese
- 3½ oz walnuts, roasted and chopped
- 2 tbsp unsalted butter
- 1 tbsp sage leaves, fresh, washed, and wiped dry
- ¾ cup heavy cream
- salt and ground white pepper, to taste
For Garnish:
- 1 tbsp parmesan cheese, grated or powdered
- 1 tsp parsley
Instructions
- In a bowl, fold to combine chopped walnuts, gorgonzola cheese, and cream. Set aside.
- Melt butter in a skillet over medium heat, and continue heating until foam subsides and butter begins to turn brown.
- Add sage and saute briefly until fragrant, no more than a minute.
- Stir in walnut and gorgonzola cream mixture.
- Fold the ravioli into the sauce until well-coated.
- Adjust seasoning to taste with salt and pepper.
- Serve with grated parmesan cheese and sage leaves.
Nutrition
- Sugar: 4g
- :
- Calcium: 479mg
- Calories: 1277kcal
- Carbohydrates: 52g
- Cholesterol: 250mg
- Fat: 106g
- Fiber: 6g
- Iron: 12mg
- Monounsaturated Fat: 22g
- Polyunsaturated Fat: 26g
- Potassium: 450mg
- Protein: 37g
- Saturated Fat: 46g
- Sodium: 1480mg
- Trans Fat: 1g
- Vitamin A: 2128IU
- Vitamin C: 1mg
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