1/4 cup plus 2 tablespoons crumbled Gorgonzola or other creamy blue cheese
2 tablespoons chopped parsley
1 tablespoon roasted garlic paste
Salt
Freshly ground black pepper
3 sheets fresh spinach pasta
Cornmeal
1 stick unsalted butter
1/2 cup roughly chopped walnuts
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1/4 cup heavy cream
1 teaspoon fresh lemon juice
1/4 cup finely grated Parmesan
plus more for topping if desired
Instructions
In a bowl, combine the ricotta, Gorgonzola, parsley, and garlic paste and mash together until smooth.
Season with salt and pepper.
Put 1 pasta sheet on a work surface with the long side facing you.
Place heaping tablespoons of filling down the sheet, about 2 inches apart.
Brush water around each pile of filling and fold the dough lengthwise over the filling.
Press gently around each to force out any air and seal.
Trim with a fluted pastry wheel or knife to cut into separate ravioli.
Place on a baking sheet lightly dusted with cornmeal to keep from sticking.
Repeat with the remaining ravioli.
Bring a large pot of salted water to a boil.
Cook the ravioli until they are tender and rise to the surface, gently stirring to keep them from sticking together, 3 to 4 minutes.
Meanwhile, while the ravioli are cooking, in a skillet over medium-high heat, cook the butter without stirring until it starts to darken to a golden color.
Add the nuts and cook until the butter is golden brown and the nuts are fragrant, 30 seconds to 1 minute.
Add the herbs, cream, and lemon juice, and stir to combine.
Cook for 30 seconds.
Season with salt and pepper.
Transfer the ravioli with a slotted spoon to the skillet with the butter, swirling to coat.
Sprinkle with the Parmesan, spooning the sauce over the ravioli to melt the cheese.
Divide the ravioli among 4 plates and sprinkle each serving with additional Parmesan, if desired.