Ravioli with Gorgonzola Cream Cheese

Rainy Easter was something we did not expect…yes we did expect the sunny day instead of rainy and cold!! So, we found something to do together and for sure it should be something fun and delicious ^o^

We thought about making ravioli for our lunch, my husband asked me whether we have the entire ingredient we need or not. I suddenly asked him back that how comes we do not have? Maybe he forgot that we made a big shopping the day before Easter.

Having my husband in the kitchen with me makes my kitchen even smaller than before and I could not move around easily. Normally I do not allow him to be around in the kitchen, but this time I cannot deny that it’s such a nice time cooking together.

Pasta dough (I made quite a lot for 2 so, I kept some in the fridge for the next day)

400 gr. Semolina flour
3 eggs
Pinch of salt
Some water

Filling

200 gr. Ricotta cheese
150 gr. Spinach
150 gr. Shrimp
5 tbsp. Parmesan cheese
Salt & pepper
Nutmeg

Gorgonzola cream cheese

2 tbsp. butter
2 tbsp. gorgonzola cheese
100 ml. cream
Salt & pepper

For pasta:

Whisk semolina flour in medium bowl and make a hole in the centre. Add eggs and stir with fork making movement in circle until mixture clumps together.

Add some salt and knead until dough is smooth, adding some water if dough is too dry.

Form dough into ball, cover and let rest for 30 minutes.

For filling:

Bring spinach to boil, squeeze all the water and cut into small pieces.
Melt butter in small skillet over medium heat. Add shrimps cut in to cubes till they cooked.
Mix together spinach, shrimps, ricotta, parmesan cheese and nutmeg. Season with salt and pepper.

For Gorgonzola cream cheese:

Melt butter and gorgonzola cheese together then pour cream and season with salt and pepper.

Cut pasta dough in pieces, cover with cloth to keep from drying out. I set pasta machine to no. 3 thin setting. Flatten 1 dough piece into rectangle. Run dough piece through machine. Fold in half crosswise and run through again. Continue to run through machine and dusting with flour as need to keep from sticking.

Place pasta sheet on lightly floured work surface, do not forget to cover with cloth to keep from drying. I used small cookies cutter to cut them out from pasta sheets. Place the filling in center of 1 dough round, fold dough over filling and forming half-moon and pressing to adhere.

Press edges with back of fork to seal tightly.Cook ravioli in boiling salted water until just tender and float. Drain and transfer ravioli to a bowl. Pour hot cream cheese over sprinkle with parmesan cheese.