Chef’s Corner – Fall Ravioli with Gorgonzola and Candied Pecans

October 15, 2015

Move over, pumpkin spice – this autumn, it’s all about fresh flavors and real ingredients. This recipe from Rydal Park Executive Chef (and Iron  Chef winner) David Stoltzfus makes a savory side dish or a lighter entree. Be careful not to overcrowd the pot when cooking your ravioli – or better yet, become a Rydal Park resident  and enjoy inspired fare like this every day!


2 packages Butternut Squash Ravioli
1 cup Pecan halves
3 oz. Honey
1 oz. Hot water
8 oz. Gorgonzola cheese
4 oz. Cream
4 oz. Chicken stock
1tbsp. Chervil, chopped
1/2 tsp. Ginger
1/4 tsp. Black pepper
1/4 cup Crumbled Gorgonzola cheese

DIRECTIONS1.       Blanch ravioli for 3 minutes; reserve
2.       Thin honey with water; then coat pecans
3.       Roast pecans for 10 minutes at 350°; let cool and chop coarsely
4.       Combine cream, cheese, stock, chervil, ginger and black pepper and bring to simmer
5.       Add ravioli for 1 minute
6.       To serve, place 5 ravioli on a plate with 1 1/2 oz. of sauce, top with crumbled cheese and candied pecans