Ravioli with Creamy Gorgonzola Sauce




Yield 2

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Central Market Ravioli with Creamy Gorgonzola Sauce


  • 1/2 cup halved walnuts
  • 1 1/4 cups heavy cream
  • 1/2 cup grated Parmesan
  • 1/3 cup spoonable Gorgonzola
  • Jumi Belper Knolle
  • Pepper, to taste
  • Central Market 5 Cheese Ravioli (or whichever flavor you like most), cooked


  1. Heat a skillet on medium-high heat. Add the walnuts and stir until they are slightly browned and fragrant, 2-4 minutes. Remove from pan, roughly chop, and set aside.
  2. Add heavy cream to a medium-sized pot and bring to a simmer (do not boil). 
  3. Stir in the Parmesan and Gorgonzola cheeses, continuing to stir as the cheeses melt.
  4. Once fully melted, pour the cheese sauce over the cooked, warm ravioli. 
  5. Add pepper to taste, and grate fresh Jumi Belper Knolle cheese over the top. 
  6. Sprinkle the toasted walnuts on top.


The star of this dish is the herbacious and peppery Jumi Belper Knolle grated on top. Think of it like a cheese truffle! Spoonable Gorgonzola is much lighter than a traditional Gorgonzola and compliments the Belper Knolle. If you prefer a more traditional cheese sauce, substitute the spoonable Gorgonzola for 1 cup shredded Parmesan cheese and 2 tbsp of butter. 

Courses Dinner

Cuisine Italian