Entree: Italy – Lombardia – Ravioli al gorgonzola (Ravioli with a creamy gorgonzola sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 5 min

Total 13 min

Ingredients

- 1 lb (454 g) fresh ravioli, ricotta-filled
- 6 oz (170 g) Gorgonzola dolce or gorgonzola cremoso, crumbled
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (25 g) finely grated Parmigiano-Reggiano
- 1/4 tsp (1.5 g) freshly ground black pepper, plus more to taste
- Salt to taste
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for finishing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1 Bring a large pot of salted water to a gentle boil for the ravioli.
2. Step 2 In (5.08 cm) a wide skillet over medium-low heat, melt the butter. Add the heavy cream and warm gently until it begins to steam but not boil.
3. Step 3 Add the crumbled Gorgonzola to the cream and stir until the cheese melts into a smooth sauce. Keep the heat low to prevent separation; if too thick, add 1–2 tbsp (15–30 ml) of the reserved pasta water later.
4. Step 4 Stir in the grated Parmigiano-Reggiano and freshly ground black pepper; adjust salt carefully because cheeses are salty.
5. Step 5 Cook the ravioli in the boiling water according to package or fresh-pasta timing (usually 3–5 minutes) until al dente, reserving 1/2 cup (120 ml) pasta cooking water before draining.
6. Step 6 Transfer the drained ravioli to the skillet with the sauce and gently toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Finish with a drizzle of olive oil if desired.
7. Step 7 Serve immediately with extra Parmigiano-Reggiano and a grind of black pepper.

1. Step 1 Bring a large pot of salted water to a gentle boil for the ravioli.
2. Step 2 In a wide skillet over medium-low heat, melt the butter. Add the heavy cream and warm gently until it begins to steam but not boil.
3. Step 3 Add the crumbled Gorgonzola to the cream and stir until the cheese melts into a smooth sauce. Keep the heat low to prevent separation; if too thick, add 1–2 tbsp (15–30 ml) of the reserved pasta water later.
4. Step 4 Stir in the grated Parmigiano-Reggiano and freshly ground black pepper; adjust salt carefully because cheeses are salty.
5. Step 5 Cook the ravioli in the boiling water according to package or fresh-pasta timing (usually 3–5 minutes) until al dente, reserving 1/2 cup (120 ml) pasta cooking water before draining.
6. Step 6 Transfer the drained ravioli to the skillet with the sauce and gently toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Finish with a drizzle of olive oil if desired.
7. Step 7 Serve immediately with extra Parmigiano-Reggiano and a grind of black pepper.