Mar 5, 2009

Ravioli Duo and Torta Mascarpone

This week, we have two kinds of Ravioli from Bertagni, the "oldest filled pasta producer in Italy", products you will not easily find in Canada-- unless you go to CheeseB of course. They are fresh, refrigerated, and ready to eat within minutes.

Ravioli #1 is Gorgonzola and Walnut. To go with this it was recommended that I get some of the Torta Mascarpone-- layers of Gorgonzola and Mascarpone that fuse into heavenly, creamy goodness.

Torta Mascarpone

The idea was to melt this and thin it with some milk to coat the Ravioli. And I did do this, but--confession-- the cheese was just so amazing when I tasted it, a good deal of it ended up consumed long before it went anywhere near the pasta-- with some of the still-warm sweet balsamic onion, all washed down with some Chianti... yeah, that could have been dinner all on its own. Mmmm.

Ravioli #2 is the Pumpkin, which I made with a simple sage butter and garnished with roasted pepitas (shelled pumpkin seeds). These are big and soft and filled with sweet, flavourful pumpkin.

Pumpkin Ravioli with Sage Butter and Gorgonzola Walnut Ravioli with Torta Mascarpone and Balsamic onions

To prepare the sage butter melt with chopped fresh sage and leave on low heat to mingle flavours for a few minutes, add some lemon juice to taste, and toss in the Ravioli.

For the Torta Mascarpone sauce, melt it over low heat, slowly whisk in milk until thinned enough for your liking and toss in the Ravioli. The onion garnish was red onion gently sweated over a low heat in a dash of olive oil until lightly caramelized and translucent, then tossed with a splash of balsamic.

I served it with a tossed green salad and that was dinner, ready within minutes. The hard part was choosing a picture!

Torta Mascarpone
Bertagni Gorgonzolla and Walnuts Ravioli
Bertagni Pumpkin Ravioli
Fresh Sage
Lemon juice
Red Onion
Balsamic Vinegar

Alternate Recipe idea:
Large slab of Torta Mascarpone
Bottle of Wine

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