The combination of salty and sweet puts this ravioli in a league of its own. If you need a recipe to impress your guests with - this is the one.
Makes 36 ravioli
- Ingredients -
Pasta Dough
1 cup semolina
1 tablespoon cinnamon
1 jumbo egg
1 tablespoon water
Filling
6 oz fig jam
6 oz gorgonzola cheese
Sauce
3 tablespoons unsalted butter
Garnish
handful of candied pecans
- Tools -
Roma Pasta Machine with
Ravioli Attachment
Mix together the semolina and cinnamon in a large mixing bowl. Make a mound, then dig a well into its center. Break the egg into it and pour in the water. Use a fork to mash the egg into the dry mixture. Continue to mash until you have a uniform dough. Wrap the dough in plastic wrap and allow to rest 30 minutes.
Once rested, use the
Roma Pasta Machine to roll the dough out into uniform sheets, until the thinnest setting.
Begin to feed two sheets of pasta dough into the
Ravioli Attachment, just until they stay in place. scoop the jam into the center of the two sheets.
Turn the handle to press the dough and jam into ravioli. Repeat with the gorgonzola cheese.
Pull apart the ravioli. Place a pot of water on to boil, then boil the ravioli for 5 minutes. Pour melted butter over the ravioli, then garnish with pecans. Serve immediately.
