I decided I’d celebrate National Ravioli Day by sharing my special recipe for Walnut Gorgonzola Ravioli with you. This is probably my husband’s favorite dish that I make, although I do it mainly for special occasions. It’s rich, creamy and with the perfect counter-balancing notes between the walnuts and the gorgonzola cheese. It’s a dish that you could definitely find in a restaurant in Northern Italy, but it’s really not at all pretentious.

For those who are Lacto-ovo-vegetarians, this entree is perfect. It’s not gluten-free, but can be made so by substituting the flour.

People often believe that making your own pasta from dough is too labor-intensive, but it’s really not, and the flavor is much richer and warmer when you do. That’s why this dish and others with homemade pasta are much better and will seem more like “restaurant quality”. Also, once you’ve done it once or twice, it becomes easier and quicker. The main trick is that the dough must be the right consistency.