Griddled carpenedo gorgonzola and courgette ravioli with fresh herbs and nuts

Ingredients

Preparation

Cut the Carpenedo Gorgonzola into dice. Cut the chives. Cut up and mash the boiled potato with a fork and mix with the Gorgonzola, chives, salt and pepper until a purée is obtained. Chop up the herbs , cut the dried apricots, dates and sun-dried tomatoes into very small dice and mix with the olive oil.

Cut the courgette into thin slices with a peeler. Assemble the ravioli, arranging 2 crossed slices of courgette and placing a tablespoon of the filling in the middle. Close the courgette slices into a ravioli shape and brown lightly on both sides in a very hot pan with a drop of oil. Serve the ravioli with the chopped mixture.

Notes: You can brown the ravioli in advance and set aside on a baking tray ready to heat up at the time of serving.