Ravioli Gratin with Gorgonzola
Gorgonzola Ravioli Gratin
I discovered gorgonzola quite late, after I received some small baking dishes and this recipe as a kind of challenge. I wouldn’t have thought to try it otherwise. Since then, I've made it several times, especially because it’s not complicated and doesn’t require hard-to-find ingredients. Cheese ravioli, a quick sauce with cream and gorgonzola, all baked in the oven. It doesn’t need anything special and works well as a main dish for lunch or dinner.
Quick Info
Total time: 35-40 minutes
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Servings: 2-3, depending on the size of the individual dishes
Difficulty: easy
Recipe type: baked pasta, main course
Ingredients
1 bag of cheese ravioli (about 250-300 g)
100 ml liquid cream
100 g gorgonzola
2 tablespoons grated parmesan
1/2 teaspoon nutmeg
salt
pepper
Preparation method
1. Boil the ravioli in salted boiling water. Cook according to the package instructions – usually 3-5 minutes. Don’t let them sit too long in the water to avoid falling apart.
2. Meanwhile, prepare the sauce. Place the liquid cream in a small saucepan over low heat. When it starts to warm up, add the gorgonzola broken into pieces. Stir slowly until the cheese melts and the sauce becomes smooth.
3. Season the sauce with a little salt (keep in mind that gorgonzola and parmesan are already salty), pepper, and nutmeg. Stir gently and taste. If it seems too salty, don’t add more.
4. Drain the ravioli well. Divide the cooked pasta into small baking dishes or a suitable baking tray.
5. Pour the gorgonzola sauce over the pasta, enough to cover them well. Sprinkle grated parmesan on top evenly.
6. Place the dishes in the oven (preheated to 180°C) for 15 minutes, or until the surface is lightly browned.
7. Serve the gratin hot, directly from the dish.
Why I make this recipe often
I love that you don’t need many or complicated ingredients, and the result is hearty. It’s quick to make and is the kind of meal that solves busy meals without spending much time in the kitchen. There’s no need to stand over the stove or follow many steps, and washing the dishes is limited to a few pieces. It’s also handy when I need to improvise something with pantry pasta.
Tips and Variations
Tips
Don’t boil the ravioli longer than stated on the package, so they don’t break during baking.
When pouring the sauce, gently stir the pasta in the dish to coat them evenly, but without breaking them.
If you want a thicker crust, you can add a little extra parmesan at the end.
Don’t over-season – gorgonzola has quite an intense flavor.
Substitutions
Cheese-filled ravioli are ideal, but you can also use spinach or ricotta ravioli.
If you don’t have gorgonzola, you can try another blue cheese, but the final taste will be different.
Liquid cream can be replaced with cooking cream, but not with a very thick one.
Parmesan can be replaced with grana padano or another hard cheese.
Variations
You can add a few sage leaves or a little rosemary if you want a slightly different flavor.
Instead of individual dishes, use a smaller tray for the entire gratin.
You can add some toasted pine nuts on top when serving.
If you prefer a crunchy layer, add some breadcrumbs mixed with parmesan over the pasta before baking.
Serving Ideas
It works simply, warm, as a main dish.
Next to a green salad, you have a complete meal.
It can also be a side dish, but for smaller portions.
Frequently Asked Questions
Can the ravioli be boiled in advance and kept until assembly?
Yes, but I recommend boiling them just before assembly to avoid sticking or hardening.
Can another type of pasta be used?
The recipe is designed for ravioli, but you can also try tortellini with a similar filling. Plain pasta without filling won’t yield the same result.
Can the gorgonzola sauce be made thicker?
If you want a denser sauce, let the cream simmer gently for 2-3 minutes before adding the gorgonzola.
Can I make the gratin without an oven?
You can heat everything on the stovetop, but you won’t get a crust on top, which is an important part of the gratin.
Nutritional Values
Estimate for one serving (out of 3):
Approx. 410-450 kcal
Proteins: 15-17 g
Fats: 20-23 g
Carbohydrates: 45-50 g
The values are approximate and depend on the filling of the pasta and the type of cheeses used. It’s a fairly hearty recipe, with moderate protein and fat content, higher in carbohydrates.
Storage and Reheating
It’s best served fresh, immediately after coming out of the oven. If there are leftovers, you can keep it in the fridge in a covered container for up to 24 hours. Reheating can be done in the oven or microwave, but the pasta may lose some of its texture and crust. Freezing is not recommended.
Ingredients: 1 bag of ravioli filled with cheese, 100 ml of liquid cream, 100 g of gorgonzola, 2 tablespoons of grated parmesan, 1/2 teaspoon of nutmeg, salt, pepper
