Pasta ›

Roswitha's Ravioli with Gorgonzola – Walnut Filling

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

For the dough:

  • 200 g semolina, (durum wheat semolina)
  • 300 g flour, (spaetzle flour)
  • 4 tablespoon olive oil
  • 4 egg (s)
  • water

For the filling:

  • 200 g Goronzola
  • 200 g cream cheese
  • 50 g walnuts
  • 25 g basil
  • some Milk
Roswitha`s Ravioli with Gorgonzola – Walnut Filling
Roswitha`s Ravioli with Gorgonzola – Walnut Filling

Instructions

  1. Make a pasta dough from the dough ingredients. Wrap the dough in cling film and put in a cool place.
  2. For the filling, put everything in a bowl and puree. If the mixture is too firm, add a little milk.
  3. Roll out the pasta dough thinly, put the filling on top and form raviolis out of it!
  4. Let simmer in slightly simmering salted water.
  5. I served it with a light tomato sauce.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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