I was never a huge fan of brussels sprouts growing up. Even as an adult I passed on them when they were passed around the table at Thanksgiving. Well, my sister changed my mind. I actually tried her version of them with blue cheese. They were yummy. So, it inspired me to make a ravioli filling using a similar recipe she used. It is slightly different as it needs to fit into a ravioli, after they are cooked, I chop them up. I also added a bit of garlic and some cream.
The sauce I came up with to enhance the gorgonzola flavor without over powering it. You can use any cream sauce or substitute out the gorgonzola with goat cheese, parmesan cheese or cream cheese if that flavor becomes to strong.
To make the Brussels Sprouts:
1 package of brussels sprouts, cleaned and rinsed
1/2 cup Creamy Gorgonzola, crumbled
1 TBS cream
3 TBS butter
Fresh Ground Black Pepper
- Cut the brussels sprouts in half, and steam until soft all the way through.
- Let cool, and rough chop them.
- In a sauce pan, add butter and garlic and sauté until butter is melted and garlic soft.
- Add in the brussels sprouts and fresh ground black pepper ( 1 tsp) and stir.
- Add in the Gorgonzola and cream. Continue to stir over medium high heat and break up the chunks of cheese. Once all cheese is melted and well combined with the sprouts, taste.
- Adjust seasoning if needed – add more cheese, add a pinch of salt or more pepper.
- Remove from the heat and transfer to a bowl, cover and set aside until cooled.
To make the Ravioli:
I took the easy way out and used pre-packaged Wonton Wrappers. They save time and taste good too. If you wish, please feel free to make your own pasta dough and rollout to make ravioli that way.
1 package Wonton Wrappers
1 egg, beaten
- Sprinkle some cornmeal or flour on a baking sheet. Please assembled ravioli on here until ready to cook.
- There are two ways you can do this – go BIG or go Small. For big, you will need two sheets of the wrappers. For small, just one sheet.
- Take one sheet and place about 1 -1.5 tsp of filling in the center. Brush the edges with the egg wash and then place a second sheet on top, or fold over if making them smaller. Press the edges to seal.
- Continue until the wrappers run out or the filling runs out.
- If you are freezing for future use, then place the tray in the freezer for about 1 hour, then package the ravioli into your freezer bags and put the bag into the freezer.
- Otherwise, prepare your sauce and bring a pot of salted water to a low boil or simmer. Too rapid and the ravioli will break open the sauce, and boil the ravioli until the are done (they will float to the surface)
- Strain them, and add them to the sauce and toss in the sauce for about 2 minutes before serving.
To make the Sauce:
This step should be done when you are ready to cook the ravioli.
3 strips bacon (optional), diced
1 TBS unsalted butter
2 TBS diced garlic
3 cups sliced mushrooms (any kind you like)
1 cup white onion or cleaned and sliced leeks, diced
1 cup low sodium/low non-fat chicken stock or vegetable stock
1/2 cup white wine (optional)
2 sprigs fresh thyme
1 sprig fresh oregano
1 cup gorgonzola cheese (or goat cheese, parmesan cheese or cream cheese)
1 cup heavy cream
salt and pepper to taste
- In a large skillet, heat the butter over med-high heat and add the bacon. Once the bacon is 1/2 way cooked, add in the onions (or leeks), garlic, mushrooms, thyme, oregano and ~ 1 tsp fresh ground black pepper.
- Let cook, stirring occasionally until the onions and mushrooms begin to brown/caramelize.
- Deglaze the pan (add) the stock and white wine and bring to a simmer. Let reduce simmering for about 5 – 7 minutes.
- Add in the heavy cream and cheese continuing to stir until well combined and thickens enough to coat the back of a spoon.
- Taste and adjust the seasoning if needed, keep warm over low heat.
- When the ravioli is cooked, add it to the sauce and bring to a simmer for another 2 minutes then serve immediately.
You can use any sauce you would like, I liked this the day I made it.