Creativity with Ravioli
At the supermarket, a package of industrially produced food caught my eye : ravioli with Gorgonzola and walnuts. Hmm, my hand almost reached out but my head said “I could make that”. So all I bought was some Gorgonzola.
I reflected for a while about what kind of sauce would best accompany this dish. Not tomato, not just butter. I decided to use Waldorf salad as my inspiration and cooked some apples down to applesauce, then added some celery, a small shallot, salt and the seeds from one pod of cardamom. I did not let the celery cook too long as I wanted a crunchy element.
I shelled and finely chopped ½ cup walnuts which came to about 50 grams and blended them with the 150g package of Gorgonzola.
My usual pasta, one egg per person, as much flour as it will take.
I had extra filling which I put aside for another day.
At the last minute, I added two large dollops of crème fraîche and some pepper to the sauce.