Homemade ravioli with gorgonzola sauce

Name: Homemade ravioli with gorgonzola sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Flour; 2 Eggs (size S); 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 50 g Gorgonzola cheese; 250 g Schmand; 50 g Whipped cream; 1 TEASPOON Pine nuts; 5 Stem(s) Basil; 7-10 Tbsp Pepper; 1/2 slice Toast; 150 g Beefsteak minced meat; 1 TABLESPOON red pesto (rosso); 1 Egg yolk (size S); 1 TABLESPOON Milk; 7-10 Tbsp Sweet peppers; 20 g Butter; 7-10 Tbsp pink berries; 7-10 Tbsp Cling film; 7-10 Tbsp Flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Flour
2 Eggs (size S)
7-10 Tbsp Salt
1 TABLESPOON Olive oil
50 g Gorgonzola cheese
250 g Schmand
50 g Whipped cream
1 TEASPOON Pine nuts
5 Stem(s) Basil
7-10 Tbsp Pepper
1/2 slice Toast
150 g Beefsteak minced meat
1 TABLESPOON red pesto (rosso)
1 Egg yolk (size S)
1 TABLESPOON Milk
7-10 Tbsp Sweet peppers
20 g Butter
7-10 Tbsp pink berries
7-10 Tbsp Cling film
7-10 Tbsp Flour

Directions

1
Knead flour, eggs, 1/2 teaspoon salt, oil and 1/2 tablespoon water for about 10 minutes to a smooth dough. Wrap in foil and let it rest for about 1 hour. In the meantime, roughly dice the cheese for the dip. Put the sour cream, cheese, cream and pine nuts into a high mixing bowl and puree with a blender. Wash the basil, shake dry, put some leaves aside for garnishing. Cut remaining leaves into strips.
2
Stir half of the basil strips into the dip. Season to taste with salt and pepper. For the filling, grind the toast finely in the universal chopper. Knead mince, bread, pesto, egg yolk, milk, salt, pepper and paprika. Roll out the pasta dough very thinly to a rectangle (approx. 50 x 30 cm) on a floured work surface. Place the filling on half of the pasta sheet at a distance of approx. 2.5 cm. Brush the spaces in between with a little water. Fold the rest of the pastry sheet over. Press the spaces around the filling well. Roll out ravioli of about 5 x 5 cm with a pastry wheel. Cook the ravioli in plenty of boiling salted water (wide pot) in 2-3 portions for 5-6 minutes each.
3
Brush the spaces in between with a little water. Fold the rest of the pastry sheet over. Press the spaces around the filling well. Roll out ravioli of about 5 x 5 cm with a pastry wheel. Cook the ravioli in plenty of boiling salted water (wide pot) in 2-3 portions for 5-6 minutes each. Lift out with a skimmer and drain. Drain butter in a large pan. Fry the ravioli in 2 portions while turning. Keep warm. Arrange ravioli and dip on plates, sprinkled with remaining basil strips and pink berries. Garnish with basil leaves
4
Lift out with a skimmer and drain. Drain butter in a large pan. Fry the ravioli in 2 portions while turning. Keep warm. Arrange ravioli and dip on plates, sprinkled with remaining basil strips and pink berries. Garnish with basil leaves
5
45 minutes waiting time