Gorgonzola PDO Dolce-filled raviolo with honey and walnut sauce

San Pellegrino Terme Hospitality Institute (BG)

Recipe by Elisa Gioia Ghislotti

(serves 1)
100 g wholemeal flour, 1 egg, 50 g Arrigoni Battista Gorgonzola PDO Dolce, Honey, to taste, Butter, as required, Salt, to taste, Pepper, to taste, Walnuts, to taste, Thyme, to taste.

Knead the wholemeal flour and egg together until a smooth dough is obtained, then leave it to rest in the refrigerator for 10-15 minutes; in the meantime, transfer the Arrigoni Battista Gorgonzola PDO Dolce to a piping bag. After the resting time, remove the dough from the refrigerator and roll it out very thinly, to a thickness of approximately 1 mm. Cut out a rectangle and add the filling, then seal the edges using a little water to form a circular raviolo. Cook for 2 minutes and, in the meantime, prepare the sauce. Place a knob of butter, a little of the pasta cooking water, salt, pepper and the desired amount of honey in a saucepan. Drain the raviolo, toss it gently in the sauce and plate up. Garnish with walnuts previously toasted with thyme, honey and, optionally, some sprouts.