Raviolini al Gorgonzola-Pomodoro
I love ravioli when they are freshly made. The pasta all’uova shop in town has two varieties…the plump, crescent-shaped ricotta-filled “normal” ravioli, and the little square ones filled with a ground meat and pecorino mixture, known as raviolini. If you can find such a thing, snatch them up! They are delicious. But if not, don’t fret. This recipe works well with any fresh pasta as well as your run-of-the-mill rigatoni (albeit with a different resulting flavor).
It’s simple, too, but impressive enough for guests. Now that fresh tomatoes are in season, it’s perfect.
1 shallot, minced
3 ripe fresh tomatoes, cored and chopped
splash of white wine
salt and pepper
5 or 6 basil leaves
about 3 tbsp. crumbled gorgonzola
about ¼ fresh cream
Saute the shallot in about 1 tbsp. of olive oil until soft. Add the fresh tomatoes and sauté a few minutes until they are soft. Add the wine, basil and salt and pepper, stirring well. Cover and cook about 5 minutes. Add the gorgonzola, stirring until melted. Swirl in the cream and stir well. Pour over the freshly cooked ravioli or pasta.