The balance of flavor depends on how intense the gorgonzola may be. You may want to play it up and serve these ravioli garnished with chopped walnuts in butter. Or you may want to play it down—increase the ricotta and add a few leaves of sage to a simple butter and parmesan sauce. Plain pasta is fine but buckwheat or whole wheat will add richness and an interesting flavor dimension.
© 1998 Joyce Goldstein. All rights reserved.