Gorgonzola Dolce – Apricot Raviolini - The Perfect Puree of Napa Valley
For the filling: • 2 tbsp. The Perfect Purée Apricot Puree, thawed • 8 oz. gorgonzola dolce cheese • 8 oz. ricotta cheese, worked through a fine mesh sieve • 1
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Cooking tools:
- Food processor
- Stand mixer
- Pasta machine
- Piping bag
- Fine-mesh sieve
- Raviolini stamp
- Scalloped pasta cutter
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Measuring spoon
- Pastry brush
- Plastic wrap
Ingredients
- Apricot Puree, thawed
- 12 oz. all purpose flour
- 4 oz. semolina flour
- 1 tsp. kosher salt
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