not your grandmother's ravioli

Once you get to a certain age, mine being 62, shopping for a birthday gift for me can be difficult. My daughter and her family have solved this problem by purchasing gourmet Italian foods. I’ve been the recipient of wonderful Italian olive oil, luscious jam and nut spreads, pesto and more. ​

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This year for my birthday I received not only Italian olive oil, which I constantly use, but delicious ravioli from Pastosa in Cranford, New Jersey. I’ve had their fresh cheese ravioli, which are heavenly. If you have never had fresh pasta, you must find a Pastosa location near you and try them.  The most recent ravioli I had was their Gorgonzola and walnut.

Gorgonzola and walnut ravioli did not seem like a flavor that would lend itself to regular tomato sauce, so how to dress this pasta became a dilemma. I checked my normal food websites such as epicurious.com, foodnetwork.com, my favorite chefs and food writers, but initially nothing struck me. Recently, I did a search again and came across a recipe for walnut & Gorgonzola ravioli in creamy white wine and garlic sauce, yum! Lucky for me I had almost all the ingredients to make this sauce, even the sage which is coming back to life in my garden, and only needed light cream.

The sauce was a perfect complement to the ravioli and the savory taste of the Gorgonzola. The addition of the herbs sage and thyme was a great counterbalance to the slight pungency of the cheese filling. The consistently of the sauce was rich, but not too thick. The combination of light cream, chicken stock and white wine made for “a perfect pairing.”