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Gorgonzola Dolce – Apricot Raviolini

60 raviolini

45 minutes

David Katz / Consulting Chef

For the filling:
    • 2 tbsp. The Perfect Purée Apricot Puree,  thawed
    • 8 oz. gorgonzola dolce cheese
    • 8 oz. ricotta cheese, worked through a fine mesh sieve
    • 1 tsp. kosher salt
    • 1/4 tsp. finely ground black pepper
    • 2 tsp. minced fresh chive
    • 1 oz. minced dried apricots
Method:
1. Combine the gorgonzola dolce, ricotta, Apricot Puree, salt and pepper in the bowl of a food processor fitted with a metal blade. Mix until completely smooth. Remove blade from bowl and stir in chive and dried apricot with a rubber spatula.
2. Transfer the mixture to a pastry bag with a medium round tip.
For the pasta:
    • 8 oz. The Perfect Purée Apricot Puree, thawed
    • 12 oz. all purpose flour
    • 4 oz. semolina flour
    • 1 tsp. kosher salt
Method:
1. Combine all purpose flour, semolina flour and salt in a mixer with dough hook. Turn mixer on to medium-low and slowly add Apricot Puree. Allow the mixer to run until the purée has been distributed fairly evenly (about 3 minutes). A small amount of dry flour may remain on the bottom of the bowl.
2. Transfer the contents of the mixing bowl to a smooth dry surface and knead by hand until any dry ingredients have been thoroughly incorporated. Wrap the dough tightly in plastic wrap and rest at room temperature for 20 minutes. Remove from plastic and knead an additional two minutes. Rewrap and rest for 10 minutes.
3. Roll out to the number 1 setting on a pasta roller or to 1/16″.
4. Raviolini may be square cut with a scalloped roller or round cut with a 1″ raviolini stamp. If pasta layers become dry before joining, brush the bottom layer lightly with water before affixing the top layer.
Serving Suggestion:
With a simple sauce of crispy fried sage leaves in browned whole butter, these raviolini make a wonderful appetizer, or try serving them as an accompaniment to Pork with Apricot Jus.
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