VCE: Gorgonzola Ravioli With Tomato Sauce

[Guest guest]

The Fresh Tomato Sauce was posted yesterday and the Egg Pasta two days ago.

 

* Exported from MasterCook *

 

Gorgonzola Ravioli With Tomato Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 470

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Egg Pasta

(see separate recipe)

Fresh Tomato Sauce

(see separate recipe)

1 cup ricotta

1 cup crumbled Gorgonzola

1/4 cup freshly grated Parmesan

plus extra to finish

1 egg

Salt and freshly milled pepper

1/8 teaspoon grated nutmeg

1 tablespoon finely chopped parsley

OR mixed rosemary and parsley

 

Serves 4 to 6

 

Make the pasta dough and tomato sauce and set aside. Beat the cheeses and

egg together until smooth, then season with salt, pepper, and nutmeg.

 

Roll out the pasta dough and form the ravioli as described. To cook, drop

the ravioli into a pot of gently boiling salted water and cook for 4 or 5

minutes. Warm the sauce and pour about 1/2 cup into each warmed pasta bowl

or plate. Scoop out the ravioli and shake off the water. Set them on top

of the sauce, then spoon a little extra sauce over the top. Grate a veil

of Parmesan over the top and garnish with the parsley.

 

Variation with Tomato-Cream Sauce: A few tablespoons of cream will smooth

and enrich the sauce. Add it once the sauce is finished and cook to heat

it through. Add the cooked ravioli to the sauce, swirl them about, then serve.

 

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