Gorgonzola Cream Sauce with Mini Ravioli

Heat a substantial cooking vessel over an intermediate temperature setting, typically denoted as 'edium'. Introduce a generous amount of heavy cream into the preheated vessel, allowing it to reach a gentle bubbling state. Continue cooking until the cream has decreased in volume by half, approximately 8 minutes of continuous monitoring and occasional stirring. Enhance the flavor profile with a pinch of salt, a few grinds of black pepper, and a dash of cayenne pepper.

Meanwhile, bring a large container filled with salted water to its boiling point. Submerge the dried ravioli into the boiling liquid and cook, stirring periodically, until the pasta reaches a tender state, usually taking 16 to 18 minutes of steady attention. Once cooked, carefully remove the pasta from the water with a slotted spoon and reserve a portion of the cooking liquid for future use.

Combine the cooked ravioli with the reduced cream sauce, taking care not to disrupt its delicate texture. Gradually decrease the heat setting and gently fold in the Gorgonzola cheese, stirring continuously until it has fully melted. If the sauce appears too dense, temper it with a small amount of the reserved pasta cooking water.

Introduce 2 tablespoons of chopped parsley and a generous sprinkling of Parmesan cheese into the sauce, stirring gently to combine. Transfer the finished dish to a serving vessel and adorn it with diced apple, toasted walnuts, and an additional sprinkle of parsley for a visually appealing presentation.