Sweet ravioli filled with spicy Gorgonzola Pdo and ricotta
Ingredients
100 g spicy Gorgonzola Pdo
2 rolls of shortcrust pastry
200 g ricotta
1 orange
50 g sugar
1 pear
20 g hazelnuts
20 g raisins
powdered sugar to taste
1 egg
Preparation
Dice the pear and chop the hazelnuts.
In a bowl combine the ricotta with the spicy Gorgonzola Pdo, sugar, pears, hazelnuts, rehydrated raisins, and orange zest. Stir until smooth.
Roll out the shortcrust pastry roll and lay spoonfuls of dough evenly spaced. Brush the base with beaten egg and then cover with the other layer of shortcrust pastry.
Cut out the ravioli with a 6-cm ramekin and seal the edges. Brush with beaten egg and bake in a preheated oven at 180° for 25 minutes.
Let cool and serve with a sprinkling of powdered sugar.