Ingredients

1/2 cup ricotta cheese, well drained and crumbled
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

Directions

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. Serve immediately.