Gorgonzola ravioli with shallots

Name: Gorgonzola ravioli with shallots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Flour; 3 eggs + 1 egg yolk (size M); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 300 g Shallots; 1-2 TABLESPOONS Sugar; 400 ml Red wine; 5-6 Tbsp liquid honey; 100 g Gorgonzola; 150 g Low-fat curd; 100 g Walnut kernel halves; 7-10 Tbsp some parsley and thyme; 40 g Breadcrumbs; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Flour
3 eggs + 1 egg yolk (size M)
3 TABLESPOONS Oil
7-10 Tbsp Salt
300 g Shallots
1-2 TABLESPOONS Sugar
400 ml Red wine
5-6 Tbsp liquid honey
100 g Gorgonzola
150 g Low-fat curd
100 g Walnut kernel halves
7-10 Tbsp some parsley and thyme
40 g Breadcrumbs
7-10 Tbsp salt, white pepper
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Knead flour, eggs, 2 tablespoons of oil, 2 tablespoons of lukewarm water and 1 teaspoon of salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Shape into a ball and wrap in foil and chill for approx. 30 minutes
2
Peel and quarter the shallots. Heat 1 tablespoon of oil. Brown the shallots in it. Sprinkle with sugar. Douse with red wine. Stir in honey. Let simmer for about 15 minutes.
3
Mix gorgonzola and curd. Coarsely chop the nuts, add. Wash herbs, dab dry, chop up to a little thyme. Stir breadcrumbs into the cheese-quark mixture. Season with salt and pepper
4
Cut the pasta dough in half. Roll out halves on a little flour in a thin rectangular shape (approx. 16 x 40 cm). Whisk egg yolk with 1 tbsp. water. Spread 1 half of the pasta dough with it. Filling in 2 rows
5
spread approx. 10 spots at a distance of approx. 4 cm on the dough plate. Carefully place the other half of the dough on top. Press on the edges and the spaces in between. Cut the dough into ravioli in the middle of the gaps using a wavy wheel.
6
Cook the ravioli in boiling salted water for 5-6 minutes. Season shallots to taste with 1-2 tbsp honey. Drain the ravioli. Serve with shallots. Garnish with remaining thyme