Pea ravioli with gorgonzola fondue
- Vegetarian
- Difficulty: Average
- Prep time: 60 min
- Cook time: 20 min
- Serving: 4
- Note + 30 minutes resting time for the dough
PRESENTATION
Ravioli with peas and gorgonzola fondue is a super tasty classic from Northern Italy. It really captures the essence of Italian cuisine—fresh and full of joy. The dish kicks off with fresh egg dough, which is, you know, a tradition in Italian culture. And here's the thing: shaping each piece of pasta is an art that's been cherished by families for generations.
The filling? A smooth pea cream that bursts with the delicate taste of spring veggies. It’s a refreshing twist, for sure, on the usual ricotta and spinach mix found in many homemade ravioli recipes. Every bite is tender and so satisfying. And the gorgonzola fondue? Oh, it’s velvety and slightly sweet—providing just the right blue cheese tang to make everything creamy. Seriously good.
And look, this is a perfect example of how Italian pasta dishes balance flavors. You get interesting bites without feeling heavy, which is great. In different parts of Northern Italy, you’ll find cool twists—like adding a hint of mint to the pea filling or using sharper gorgonzola for a punchier sauce. Regardless of these variations, it’s really about celebrating the time and care in crafting a really good homemade ravioli recipe.
When you serve these ravioli with peas, they look amazing—golden pasta with creamy fondue pooling around the edges. There’s a comforting moist texture, and a tasty touch of surprise. Not your everyday ravioli, that’s for sure. The gorgonzola fondue ties everything together, making it a perfect dish to share with friends and family.
And here's the deal: whether you’re new to easy ravioli recipes or a seasoned pasta pro, this dish offers a chance to explore styles and inspire your own twists. The mix of flavors and the satisfaction of creating it from scratch make it memorable and really, really enjoyable to share. Pretty much a win-win.
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INGREDIENTS
- Type 00 flour 3.3 cups (400 g)
- Eggs 4
- for the filling
- Peas 2 ¾ cups (450 g)
- Grana Padano PDO cheese 5 oz (140 g)
- Fine salt to taste
- Black pepper to taste
- for the gorgonzola fondue
- Gorgonzola cheese 7 oz (200 g)
- Fresh liquid cream 0.7 cup (150 g)
- Black pepper to taste
- Fine salt to taste
How to prepare Pea ravioli with gorgonzola fondue
To make the pea ravioli with gorgonzola fondue, start with the fresh pasta: proceed in the classic way, forming a well with the flour and pouring the eggs into the center 1. Begin incorporating the flour into the eggs with a fork 2 and when the dough is manageable continue working it by hand, kneading vigorously 3 without tearing it and folding it frequently for about 10 minutes.
When it becomes smooth 4, cover it with plastic wrap 5 and let it rest for at least 30 minutes at room temperature. Meanwhile, blanch the peas for 6–7 minutes in salted boiling water 6.
Drain them and cool them in an ice bath to preserve their bright color. Then take one tablespoon aside to use for plating. Put the remaining peas in a food processor 7 and puree them finely 8. In a bowl pour the pea cream and the grated cheese 9.
Season with plenty of freshly ground pepper 10 and a little salt, and fold with a spatula to combine. When the mixture is homogeneous, transfer it to a piping bag and set aside. Retrieve the pasta dough. Using a bench scraper, remove about 1/4 of the dough, flatten it with a light dusting of flour on the work surface 11 and then begin to roll it out patiently with a rolling pin 12, turning and stretching it in all directions until you obtain a thin sheet.
Once you have a sheet about 1–2 mm thick (about 1/32–1/16 inch) 13, on the half closest to you pipe small mounds of filling, spaced a few centimeters apart (about 1 inch) from each other 14. Then fold the top half like a folder over the bottom half 15.
Press well around each mound and then cut your ravioli with a fluted round cutter about 2.5 in (6.5 cm) in diameter 16. Excess dough can be rolled out again after another short rest. Continue like this until all the ravioli are formed 17. In a pan over low heat melt the gorgonzola 18.
Thin it with heavy cream 19, stir and, once they are well emulsified 20, cook the ravioli in salted boiling water for about 3 minutes 21.
Drain them directly into the pan with the sauce 22, let them absorb the flavors for a moment and then serve the ravioli on plates with the whole peas you reserved 23. The pea ravioli with gorgonzola fondue are ready to be served 34.