We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.

Ravioli with apples and speck

on Gorgonzola sauce

Sweet apples, salty speck and the intense taste of Gorgonzola are an ideal combination of tastes and perfumes to create a particularly tasty dish.
60 min.


for 4 persons

for the dough
150 g flour 
50 g semolina
2 eggs
A pinch of salt

for the filling
2 Golden Delicious apples 
150 g speck
50 g Parmesan cheese
200 g ricotta
1 potato
1 tbsp. extra virgin olive oil
A pinch of nutmeg  
Salt and pepper

for the sauce
200 g mild Gorgonzola
Milk (or cream)

2 slices of bacon for garnishing
Print recipe


Prepare the pasta dough by forming a fontanel of flour and semolina on the pastry board. Add eggs and a pinch of salt. Gently mix eggs and flour with the help of a fork. Knead the dough with a kneading machine for ten minutes and add water if necessary. Wrap the smooth and homogeneous dough in cling film and let rest for half an hour.

Wash and dry the potato and prick the peel with the prongs of a fork. Wrap in cling film and boil in the microwave (700 watt) for about 8 minutes. Remove the cling film, peel it and mash with a fork. Peel the apples, remove the core and grate coarsely with a grater.
Heat one tablespoon of olive oil in a casserole and fry the apples for 5 minutes. Mix the speck, grate Parmesan cheese, drain ricotta and mash with a fork in a large bowl. Then add the other ingredients: tepid apples, grated Parmesan cheese, mixed bacon, mashed potato and nutmeg. Mix well and season with salt and pepper.

Take the dough roll, cut off one piece after the other and pass through the pasta machine (until the penultimate dough sheet thickness). If you use a rolling pin, do not roll out the dough too thinly; otherwise it will break when cooking the ravioli. Distribute the filling on the pasta stripes that have to be separated from each other and cut dough sheets with the ravioli cutter. Moisten the edges with water and cover with a second dough sheet. Make sure the air can escape. Then seal the edges. Arrange the ravioli on a tray sprinkled with semolina so that they won’t stick together.
Cut Gorgonzola into pieces and melt in a casserole with a few tablespoons of milk or cream until the sauce has thickened to the consistency you wish. In the meantime cook ravioli in hot salted water for about 6-7 minutes. Brown the bacon cut into thin strips until crisp in a casserole without any oil. Take the ravioli out of the water with a skimmer. Make a sauce mirror on the plates and arrange the ravioli and some speck strips at its center. Garnish with grated Parmesan cheese.
Cook the ravioli in gently boiling water so that they won’t break.
You can also prepare the dough with spelt flour.
If you don’t have a microwave, you can also steam the potato.

Recipe from Elena Formigoni


Share recipe and try it yourself!

Post the picture on Instagram under #melavalvenosta!