Pumpkin and gorgonzola ravioli
It is a simple recipe to prepare using Pasta Fresca Rossi’s pumpkin ravioli—a rich and succulent dish perfect for an autumn lunch. The gorgonzola, melted into a fondue, pairs perfectly with the sweetness of the pumpkin, creating a truly harmonious combination.
HOW TO PREPARE PUMPKIN AND GORGONZOLA RAVIOLI
Ingredients for 4 people:
- 500 g Pasta Fresca Rossi pumpkin ravioli
- 200 g sweet gorgonzola
- 50 ml of whole milk
- 1 sprig of thyme
- 50 g of grated Parmigiano Reggiano, salt and pepper to taste
Preparation
- Put the gorgonzola by the spoonful into a small saucepan with the milk.
- Melt the cheese over low heat, stirring occasionally with a wooden spoon.
- Bring a pot full of salted water to a boil.
- Drop the pumpkin ravioli into the water and cook them until al dente.
- Drain the ravioli and toss them away from the heat with the gorgonzola fondue.
- Serve the pumpkin and gorgonzola ravioli, completing the dish with a dusting of Parmigiano, a pinch of pepper, and a few fresh thyme leaves.