We were able to source a wonderful cave-aged Gorgonzola from Italy that lends to the intense cheese flavor of this ravioli. The roasted red pepper parsley fleck dough makes for an absolutely beautiful plate presentation.
Preparation: To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.