Pear and pecorino ravioli
Description
Pears are often considered simply a food to be served at the end of a meal as a fruit or as a dessert, perhaps accompanied by dark chocolate. In reality, pears are a very versatile product, which can also be used in the kitchen for first courses.
Ravioli filled with pears and pecorino cheese are an original first course; the softness of the pears and the flavour of the pecorino cheese will leave your guests speechless.
Bookmark this recipe, it will surely be useful for the dinner you are organizing with your friends.
Ingredients
to recalculate the ingredient amounts
- 00 Flour 200 g
- Arborea Ricotta 350 g
- Semolina flour 100 g
- Pears 500 g
- Shallot 2
- Freshly grated sheep's cheese 100 g
- Arborea butter 20 g
- Eggs 2
- Extra virgin olive oil q.b.
- Salt q.b.
Instructions
- 1 To make the pear and pecorino ravioli, start by mixing the flour and eggs together, adding a pinch of salt and a drizzle of oil. Once the dough is smooth, shape it into a ball, cover it with plastic wrap, and let it rest in the refrigerator for about half an hour.
- 2 Meanwhile, prepare the ravioli filling. Wash the pears, peel them, and dice them very finely. Gently sauté the finely chopped shallot in a pan. When almost cooked, add the pears and cook for another two minutes. Season with salt and pepper and let cool. Transfer the pear mixture to a bowl, then stir in the ricotta and pecorino romano, reserving a handful for the dressing.
- 3 Then, take the dough and roll it out, then use a pastry cutter to cut out circles and fill them with the filling, using a teaspoon. Then fold them into a half-moon shape and secure the edges.
- 4 Boil the ravioli in a pot of boiling salted water for 3-4 minutes.
- 5 Meanwhile, melt the butter in a pan and then sauté the drained ravioli together.
- 6 Plate and serve with a generous sprinkling of pecorino romano and, if desired, some chopped walnuts. The dish is ready!
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