Pasta alle Cenere actually means “pasta with ashes”. This title doesn’t consult with the flavour, however to the looks of the dish. It’s pasta with a sauce of gorgonzola (Italian blue cheese), black olives, and cream. Freshly floor black pepper is added on prime to make it look much more like ashes. As I like to make ravioli, I assumed it could be good to make ravioli alle cenere. The ravioli are full of gorgonzola blended with ricotta, and served with a sauce of cream and olives. The common recipe makes use of gorgonzola dolce (gentle gorgonzola), however as I used to be mixing it with ricotta, I used gorgonzola piccante. For a richer model you could possibly additionally use gorgonzola blended with mascarpone, also called magor or gormas.
Elements
Makes about 36 ravioli, serves 4 to six
- 120 grams gorgonzola piccante, diced (about 1/2 cup)
- 120 grams ricotta cheese (about 1/2 cup)
- 120 ml (1/2 cup) cream
- 30 grams pitted black olives (about 1/4 cup)
- recent pasta dough from 2 eggs and 200 grams (1 1/3 cups) Italian 00 flour
- salt and freshly floor black pepper
Directions
Make recent pasta dough with 2 eggs utilizing my directions, wrap it in a cling movie, and permit it to relaxation within the fridge for not less than half an hour.
Within the meantime, mix 120 grams of diced gorgonzola with 120 grams of ricotta cheese…
…and mix till easy. Refrigerate the filling till you’re able to make the ravioli.
Make ravioli utilizing my directions.
The quantity of ravioli you may make will depend on how a lot filling you utilize for every. I used a heaping teaspoon of filling for every raviolo, and ended up with 34 of them.
To make the sauce, mix 120 ml of cream with 30 grams of pitted black olives…
…and mix till fairly easy.
Pour this combination into a large shallow pan, and warmth it up till virtually boiling, then maintain it heat.
Carry a big pot of salted water to a boil. When the water boils, add the ravioli, and cook dinner them for two minutes solely.
After 2 minutes, raise them out of the pot with a strainer and add them to the ready sauce.
When you’ve added all the ravioli, toss them gently to cowl them throughout with the sauce.
Serve without delay on preheated plates with some freshly floor black pepper.
Wine pairing
We loved this with a full-bodied fruity Vermentino di Gallura from Sardinia. The Scialà by Surrau has simply a few grams of residual sugar and is sort of excessive in alcohol (14%), and subsequently can deal with the gorgonzola.
