Cocoa and gorgonzola ravioli

So a couple of weeks ago Bf’s sister told me about a recipe she made for a dinner with friends. It was home made cocoa pasta dressed with a Gorgonzola based sauce. It got stuck in my head, the way a song does. I don’t know if it happens to you too, but to me it happens quite often. I see something or I get a craving and my mind starts racing and I just have to cook it.

So, I have been thinking about cocoa pasta and blue cheese for a while and yesterday I finally found the time to prepare it. Only I transformed it into ravioli. One of the reasons I decided to go with ravioli, is that I have been meaning to try this technique for cooking ravioli that Teresa of Scatti Golosi suggested in one of her recipes. She observed that, when not cooked immediately, ravioli have a tendency of drying out around the edges and, even worst, going soft in the middle where the filling is. And she found a way of solving the problem.

Cocoa Ravioli with Gorgonzola

The trick is pretty simple, but is also life changing  Parboil the ravioli for a few seconds as you make them, let them dry out and store them in the fridge until you are ready to cook them. Easy enough right? And you get some perfect ravioli. And just like the ones you buy per-packaged, they are ready to be cooked whenever you want. Convenient right?

#SundayPasta: cocoa and gorgonzola ravioli


For the pasta:

    • 2 eggs
    • 1 tbsp unswetened cocoa powder
    • 6 oz. AP flower

For the filling:

    • 2 oz. gorgonzola or other blue cheese
    • 2 oz. ricotta

For the sauce

  • 1/2 pear
  • 1/4 cup walnuts
  • sage
  • butter
  • salt


For the pasta

    1. Mix all the ingredients and knead them into a smooth dough adding more flour or a bit of water if needed. Place the dough to rest under a bowl for 30 min or so.

For the filling

    1. Blend the ricotta and the gorgonzola together to get a smooth paste.
    2. Place a pot of water on the stove and bring it to a boil.
    3. Assemble the ravioli. I rolled out the pasta to the thinnest setting and then used a ravioli mold like this, but you can use freform the ravioli or use a round or square cookie cutter too.
    4. As the ravioli are ready, cook them in the boiling water for 10-20 seconds. Fish the ravioli out and place on a board covered with a towel or on a cookie rack to dry. Turn them around a couple of times to make sure they dry out on all sides.
    5. Once the ravioli are well dried, place them in the fridge until you are ready to cook them.

For the sauce:

  1. Cook the ravioli in boiling water. In the meantime, melt the butter in a pan until brown. Add the sage, the diced pear and the walnuts. Salt to taste.
  2. Dress the ravioli with the sauce and serve them hot.