Published: by Absolutely Recipes, in the recipes category.

Stilton and Walnut Ravioli with Port Sauce Recipe.

Ingredients:

For the Ravioli Dough:

2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
Water, as needed

For the Filling:

200g Stilton cheese, crumbled
1/2 cup chopped walnuts
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste

For the Port Sauce:

1 cup port wine
1 cup beef or vegetable broth
2 tablespoons unsalted butter
Salt and pepper to taste

Recipe Instructions:

Prepare the Ravioli Dough:

In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs.
Gradually incorporate the flour into the eggs until a dough forms. Add water as needed to bring the dough together.
Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling:

In a bowl, mix together the crumbled Stilton cheese, chopped walnuts, and fresh parsley. Season with salt and pepper to taste. Set aside.

Assemble the Ravioli:

Roll out the ravioli dough on a floured surface until very thin.
Place small portions of the Stilton and walnut filling onto one half of the rolled-out dough, leaving space between each portion.
Fold the other half of the dough over the filling to cover it completely.
Press down around each portion of filling to seal the edges and remove any air pockets.
Use a knife or pasta cutter to cut the ravioli into individual squares or circles.

Cook the Ravioli:

Bring a large pot of salted water to a boil.
Carefully drop the ravioli into the boiling water and cook for 2-3 minutes, or until they float to the surface.
Remove the cooked ravioli with a slotted spoon and transfer them to a serving dish.

Prepare the Port Sauce:

In a saucepan, combine the port wine and broth. Bring to a simmer over medium heat and cook until the liquid has reduced by half.
Stir in the unsalted butter until melted and the sauce is smooth. Season with salt and pepper to taste.

Serve:

Pour the port sauce over the cooked ravioli.
Garnish with additional chopped walnuts and fresh parsley, if desired.

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