So cheesy

Homemade red cabbage ravioli stuffed with gorgonzola and walnuts

Recipe (4 servings) ingredients:

For the dough:

300g flour (for my homemade pasta/ravioli i always use the ‘de Cecco’ flour)
1/2 red cabbage finely chopped
1 whole egg + 1 egg yolk
1 tbs olive oil
salt

To learn how to make your own beetroot dough, click on the post below and replace spinach with red cabbage. You just need to boil the cabbage, drain it and mix it with your dough. It will give you an incredibly vibrant purple color:

How to prepare your own red cabbage dough

For the stuffing:

300g gorgonzola cheese
8 walnut kernels
salt, pepper

Take a fine rectangular sheet of dough. Using a square metallic cutter (of about 5 cm diameter), mark as many as possible circles (without cutting them off). Place a teaspoon of gorgonzola cheese in the center of each circle and then deposit a small piece of the walnut kernel above. Repeat the same until all circles contain the stuffing in their centers. Cover the rectangular sheet of dough with another one of the same size. Press gently to remove all the air. Use the metallic circular cutter to cut out the ravioli. Toss with flour, set aside on a floured baking sheet and cover. Repeat the same with remaining pieces of dough.

For the sauce:

30g butter
8 fresh sage leaves
200ml liquid cream
8 walnut kernels

In a sauce pan, let the butter melt and add the sage leaves. Add the liquid cream and cook over medium/low heat.

Once your sauce is ready and the ravioli are all stuffed, place them in salted boiling water for about 3-4 minutes. Drain them and serve them with the sauce. Top with freshly grated parmesan cheese and sprinkle with small pieces of walnut kernels.

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Enjoy!!!