We were able to source a wonderful cave-aged Gorgonzola from Italy that lends to the intense cheese flavor of this ravioli. The roasted red pepper parsley fleck dough makes for an absolutely beautiful plate presentation.
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Pairs well with these flavors:
Pork Loin, Blistered Cherry Tomatoes, Gorgonzola, Roasted Radicchio, Arugula, Herby Panko, Flank Steak, Broccoli Rabe, Red Pepper Coulis
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Puttanesca Sauce
- Roasted Tomato Marinara Sauce
- Tomato Vodka Sauce
- Plant-Based Tomato Vodka Sauce
- Plant-Based Kale Basil Pesto
- Roasted Garlic Avocado Oil
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- Cave-Aged Gorgonzola & Roasted Red Pepper Ravioli Summer Arugula Salad
- Cave-Aged Gorgonzola & Roasted Red Pepper Ravioli with Grilled Ribeye
- Cave-Aged Gorgonzola Ravioli with Nduja, Sauteed Peppers and Shaved Fontina
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To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
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Filling: Roasted Red Peppers, Italian Cave-Aged Gorgonzola Cheese (Pasteurized Cow Milk, Salt, Enzymes), Provolone Cheese (Pasteurized Cow Milk, Cheese Cultures, Salt, Enzymes), Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Onions, Bread Crumbs (Unbleached Wheat Flour, Sugar, Salt, Yeast), Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Pine Nuts, Red Bell Peppers, Extra-Virgin Olive Oil, Butter, Modified Food Starch, Garlic, Spices, Salt. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Roasted Red Peppers, Wheat Flour (Milled Wheat, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Water, Wheat Gluten, Spices, Vegetable Oil, Natural Colors.
CONTAINS: Eggs, Milk, Tree Nuts, Wheat.
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