Malfatti pasta with chestnut flour with Finocchiona PGI and Gorgonzola PDO sauce

20 min
4 portions


For the pasta
600 g of flour
200 g chestnut flour (sifted)
8 eggs
a pinch of salt
a tablespoon of extra virgin olive oil

For the sauce
100 ml of cream
250 g of Gorgonzola PDO
50 g of grated Parmigiano Reggiano PDO
200 g of thick cut Finocchiona PGI

Step 1

Mix the two flours with the eggs, adding salt and oil and adding a little water to the mixture if it is too dry. Knead until an even mixture is obtained and pass it through the flattening machine several times until the thickness is not too thin: the mixture, once cooked, must remain thick and have consistency. Then cut without a precise shape, creating the form of ravioli.

Step 2

For the sauce, cut the Finocchiona PGI into cubes and place the cream, Gorgonzola PDO and Parmigiano Reggiano in a saucepan. Mix over low heat for a few seconds and add the cubes of Finocchiona PGI, before allowing to solidify slightly until a creamy consistency is reached. Cook the pasta and flavour with the sauce.