There is a very nice Christmas market at our main station and one stall is selling great italian cheeses.
That’s where I got a fantastic gorgonzola piccante …
For the Pasta
100gr of flour
100gr of wheat bran
a pinch of salt
water (as needed)
For the filling:
100gr of pumpkin cooked 20 min in the oven at 200°C
75gr of gorgonzola piccante
50gr of parmiggiano reggiano
50gr of ricotta
25 gr of mascarpone
breadcrumbs as needed
First of all I prepared the pasta. Mixed all the ingredients and the slowly add some water until you have a nice dough.
Let the pasta rest some time in a plastic foil in the fridge.
Then I mix in a blender all the ingredients. Check the mix, if too liquid slowly add the bread crumbs until it has a nice texture.
It cannot be to wet otherwise is will soften up the pasta.
Use the Pasta machine or roll it out until it is thin. Put a small amount of filling every 5 centimetres and cover with another part of the pasta.
Use a ravioli stamp to get the form and let them dry a little on a cloth covered with some flour.
Cooked them in hot salted water for some minutes (after they get back to the surface another 2-3 minutes).
In this case I prepared a tomato mascarpone sauce and served with some parmesan.