Ingredient: of grated Parmigiano Reggiano

Quality, authenticity, excellence
Ravioli with pumpkin flowers and gorgonzola cheese

First courses

Ravioli with pumpkin flowers and gorgonzola cheese

Author: Guido Boschetti



Total time:

50 min


1 Portions


24 Pumpkin flowers
100 g of Tipico IT's Gorgonzola
100 g of grated Parmigiano Reggiano
4 Eggs
400 g of Tipico IT's flour
1 Tablespoon of Tipico IT's extra virgin olive oil
50 g of Butter
1 Bunch of sage



First, prepare the egg pasta: on a pastry board or in a very large bowl, make a well in the flour and add the eggs in the centre; it is important that the eggs are at room temperature, so remember to take them out of the fridge a few hours beforehand.


Start to knead the dough, taking care not to let the eggs come out of the fountain, mix the dough well and knead it vigorously for at least 10/15 minutes: the dough should be extremely smooth and elastic. Cover the dough with cling film and leave it to rest in the fridge for 30 minutes.


In the meantime, clean the zucchini flowers, remove the stems and pistils, rinse them, dry them and cut them into small pieces.


Chop an onion and put it in a pan with some olive oil and the thinly cut zucchini flowers, stew and add salt and pepper.


Let it to cool. Next add the Gorgonzola cheese. The mixture must be absolutely dry and very compact.


After 30 minutes, you can take the dough out of the fridge and start rolling it out with a rolling pin or, alternatively, with the special machine for rolling out dough into thin sheets.


Using a teaspoon, place the filling on the sheets of pastry you have prepared, forming evenly spaced rows: small portions of the mixture about 3 cm apart, both horizontally and vertically.


When you have finished, cover the sheets with the filling with the plain ones and begin to form the ravioli: using a pastry wheel or a knife, cut each piece and close the edges perfectly, pressing well with your fingers and removing any excess dough. Place each ravioli on a flour-dusted cloth, taking care not to overlap them.


When you will have finished the ravioli, put a pot of water to boil for their cooking and prepare the sauce of the pasta: in a pan melt some butter, put the sage and let the butter get tasty.


When the water boils, drop the ravioli: cook for about 5 minutes (the cooking time will depend on the thickness of your sheets) then drain with a skimmer directly into the pan with the butter, adding also 1 tablespoon of cooking water.


Let it cream well adding some more spoons of grated Parmigiano: in this step rather than turning with a spoon it is advisable to skip the ravioli moving the pan, so as to avoid that they break. Serve, taking care to place a few leaves of sage on each plate.


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