List of Ingredients
- 8 OZ. of mild crumbly gorgonzola cheese
- 1 5/8 CUP of all-purpose flour, plus extra
- 1/3 CUP of cold unsalted butter
- 1/4 CUP of sugar
- 2 TBSP. of raisins
- 3 of egg yolks
- 2 of large eggs
- zest of 1 lemon
- salt
Method
For the dough: Combine the flour, sugar, and chopped butter with a stand mixer or by hand. Add 1 egg, 2 yolks, the grated zest of half a lemon, and a pinch of salt. Continue mixing to obtain a smooth and even dough. Roll out the dough until it is about 3/4” thick (this will make it easier to roll out thinner later); transfer it to a tray, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
For the filling: In a bowl, combine the crumbled gorgonzola, the raisins, 1 egg yolk, and the grated zest of half a lemon.
Preheat the oven to 350°F.
Separate the yolk and white of the remaining egg. Place 1 Tbsp. of filling in the center of each disc, then brush the edges with the egg white. Fold over into a half-moon shape to form the ravioli, pressing the edges to seal. Transfer the ravioli to a baking sheet lined with parchment paper, brush with the egg yolk, and bake for 15 minutes at 350°F. Remove the ravioli from the oven and serve warm.