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Pumpkin - potato ravioli with gorgonzola cream

Pumpkin - potato ravioli with gorgonzola cream

A recipe by Hotel Restaurant Rosmarie

Recipe for 4 people

Gorgonzola cream:
- 70g butter
- 70g flour
- ¼ l cream
- ½ l milk,
- salt, pepper, nutmeg and some lemon grind
- 200g Gorgonzola
- 2 egg yolks

Potato pumpkin ravioli:
- 500g floury potatoes cooked and passed
- 200g peeled pumpkin, softened in oven at 120°C and passed
- 200g flour
- 2 egg yolks
- salt, pepper, nutmeg
Gorgonzola cream:
Make a light roux with butter and flour, stir in cream and milk, season and bring to boil while stirring constantly. Remove from heat and add the cheese and egg yolk and stir until smooth. Let the mixture cool down.

Potato pumpkin ravioli:

Knead all ingredients together to a smooth dough, sprinkle some flour on the work surface and roll out the dough with the rolling pin approx. ½ cm thick, cut out with a round cutter with approx. 6 cm diameter and fill with the cheese cream. Then fold the dough pockets and form them into ravioli. Cook the ravioli in salted water for about 8 minutes, put on the plates with parmesan and brown butter, amaretto crumbs, chives and three slices of bacon formed into florets serve on top. Garnish with thyme sprigs.
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