Ciao Chow Linda

Pear and Pecorino “Ravioli”

Author: Ciao Chow Linda

Serves: makes about 20-22 ravioli

Ingredients

• FOR THE PASTA:

• 1 1/4 cups flour

• pinch of salt

• 2 large eggs

• FOR THE RAVIOLI STUFFING:

• 1 cup grated pecorino cheese

• 1/2 cup ricotta cheese

• 1 pear, cut into small dice

• 1/4 tsp. white pepper

• pinch of salt

• FOR THE SAUCE:

• 4 tablespoons butter

• some fresh sage leaves

• 1/4 cup walnuts, chopped

• fresh pecorino cheese to grate on top

Instructions

1. FOR THE PASTA:

2. Put the flour into a food processor, along with the eggs and salt.

3. Process it for a couple of minutes until the mixture comes together.

4. If it’s too sticky, add more flour. If it doesn’t seem to adhere to itself, add a little water.

5. Knead it on a board for a few minutes, then let it rest for 1/2 hour, covered.

6. Roll out the dough, either by hand or in an electric pasta roller.

7. Don’t roll it to the thinnest setting though, or the filling might break through when you’re handling it.

8. Place the dough on a board and cut it into 3 inch squares.

9. Patch some of the long pieces together so you don’t waste the dough, or so that you don’t have to re-roll and re-cut it.

10. The more you handle the dough, the tougher it will get.

11. Place a teaspoon of the filling in the center and press the edges together, as in the picture, until you have a square shape with the four points meeting at the top center.

12. Boil gently in water until cooked, which may take 5-8 minutes.

13. Make the sauce, adding butter to a pan until it melts, then add a few fresh sage leaves and the chopped walnuts.

14. Remove the ravioli from the water with a strainer, but don’t worry if some of the water adheres — it will help with the sauce.

15. Gently stir the ravioli in the sauce, tossing them to coat with the butter sauce.

16. Remove to plates and sprinkle more pecorino cheese on top.