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1/2 cup Gorgonzola cheese (or equivalent blue cheese)
Sauté garlic until translucent. In a food processor, puree Gorgonzola, egg and green onion until it makes a thick mixture. Add garlic, salt, pepper and enough matzo meal/bread crumbs to give the mixture body.
Fill and seal your ravioli.
I do a lot of experimentation with ravioli fillings and have yet to have a failure (well, that is, one that doesn't taste good!). Since I've been teaching pasta making, I have tried to stress that the only limit to what you can create is the limit you put on your imagination!
One alternative in these fillings: you can add a well-beaten (but not cooked) egg to any of these to give the filling a fuller, more rounded texture. It is, however, optional.
Remember, if you're making your own ravioli, don't just experiment with the filling. Try combining different flavored doughs with filling: I love doing a salmon filling with lemon pasta dough. Or, tomato dough with a simple combination cheese filling (Parmesan, Romano, Gouda).
And think about how it's all going to look: try tomato sauce over green (spinach) ravioli!
Posted by Debra Widera
Nutritional Info Per Serving: N/A
2 stalks green onion, roots removed
1 egg
1 clove garlic, finely minced
Salt, pepper
Oil
Matzo meal/bread crumbs