Gorgonzola Ravioli with ‘tomato salad’ sauce

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I usually don’t do this, but this time I want to propose someone else’s recipe; it is that of an Italian chef named Cannavacciuolo, who managed to magnificently complement the gorgonzola and refresh it thanks to the lightly acidic notes of the raw tomato salad sauce. This is a true delight.


Serves 4

  • 170 gr gorgonzola
  • 2 tbs extra virgin olive oil
  • 300 gr white flour
  • 3 free range eggs
  • 30 cherry tomatoes
  • 2 vine tomatoes
  • 1 spring onion
  • 1 garlic clove
  • 10 basil leaves

The day before making your ravioli, prepare the raw tomato salad with the cherry tomatoes, vine tomatoes, onion, crushed garlic and basil; drizzle with olive oil and put in a fridge to rest. The next day, filter the juice that the salad will have released and put aside.

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Now make your ravioli. Knead eggs and flour until there are no clumps and it is elastic enough to be rolled out. Roll it until you achieve a relatively thin dough, and cut in squares; try to make these as identical as possible (or you can use a stamp). In the middle of each square (only on half of them) put a bite of gorgonzola,  and accurately seal with a square of dough. If your dough is too dry, you can wet the sides with a little bit of water, which will help sealing them. Now boil your ravioli in (salted) boiling water.

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Boil your ravioli only for a few minutes, until they are all floating on the surface of boiling water. Strain well and drizzle with your raw tomato salad sauce. Enjoy these gorgeous ravioli hot.

Butternut squash curry

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I know, you may need a lot of spices to make this curry. But this recipe owes its own peculiarity to a very special mix of flavors. So, let’s just play with your spice jars and try this new magical combination.

Serves 4/6

  • 1 kg butternut squash, peeled and cubed
  • 2 leeks
  • 1 piece of tamarind paste, around 2×4 cm
  • 2 garlic cloves
  • 1/2 tsp cinnamon powder
  • 1/2 tsp turmeric
  • 1/2 tsp redi chilli pepper
  • 1/2 tsp asafetida
  • 1/2 tsp cardamom powder
  • 1/2 tsp saffron stimmes (optional)
  • 1 tsp cumin powder
  • 1 tsp curry powder
  • 1 tbs curry leaves (if dried; if fresh, halve the quantity)
  • 1 tbs poppy seeds
  • 1 cup unsweetened coconut milk
  • 2 tbs olive oil

Wash the leeks and cut into 1-2 cm pieces; heat the oil in a pan, stir in the leeks, the tamarind and garlic, pour ½ cup water and cook slowly until soft and just starting brown (it will take around 10 minutes). Add the spices and cook further for 3-4 minutes.

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Toss the squash into the pan, sauté for 5 minutes and pour 500 ml hot water. Cover the pan and bring to a boil, then reduce the heat to a simmer and cook for around 20 minutes (The squash should be tender but not too much). Season well with salt and pepper to taste and scoop the coconut milk over the curry.Serve with cous cous or steamed rice, as you prefer.

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