Walnut And Gorgonzola Ravioli With Braised Shallots - cooking recipe

Ingredients

2 1/3 cups '00' flour, plus extra to dust
3 None eggs, plus 1 egg yolk
3 tbsp olive oil
10 oz shallots, peeled and sliced
1-2 tbsp sugar
1 2/3 cup red wine
5-6 tbsp honey
3 oz ricotta
5 oz gorgonzola, diced
3 oz walnut halves, chopped
1 oz breadcrumbs
None None Thyme, to garnish

Preparation

Place the flour, whole eggs, 2 tbsp oil, 2 tbsp lukewarm water and 1 tsp salt in a food processor and blend until the flour resembles breadcrumbs. Tip out the mixture onto a floured work surface and bring it together using your hands. Begin to work the dough so that gluten develops. The dough will become silky and stretchy. Wrap in foil and leave for 30 mins.
Heat 1 tbsp oil in a frying pan, add the shallots and saute for 4-5 mins until soft. Sprinkle with sugar and leave to caramelize for 1 min then pour in the wine and honey. Leave to gently simmer for 15 mins.
Mix the ricotta and Gorgonzola together then mix in the walnuts and breadcrumbs. Season.
Slice the pasta dough in half. Roll out one half on a lightly floured work surface. Fold the dough over and roll out once more. Repeat 3 or 4 more times so that the dough is stretchy once more. Roll out the dough to a thin 6 x 16 inch rectangle. Lay plastic wrap over the dough. Repeat the process with the other half of the dough.
Beat the egg yolk with 1 tbsp water. Remove the plastic wrap from one half of the dough and brush with the egg yolk mixture. Use two spoons to add 1-2 tsp filling in rows of 10 and a 2 inch distance along the length of the dough. Remove the plastic wrap from the rest of the dough then carefully lay it on top of the first.
Gently press down the edges of the dough to enclose the filling. Use a pastry cutter to cut out each individual ravioli. Cook the ravioli in a large pan of boiling, salted water for 5-6 mins then drain. Divide the ravioli between 4 bowls then spoon over the shallots. Serve.