Ricotta Ravioli with Pear

Ingredients

• 350 g flour
• 3 eggs
• Salt
• 4 tbsp olive oil
• flour
• 1 egg
• 1 onion
• 2 Garlic cloves
• 200 g ricotta
• 50 g grated Parmesan
• 2 tbsp breadcrumbs
• 1 splash Lemon juice
• 1 tsp organic lemon zest
• Salt
• Pepper (freshly ground)
• 1 pear
• 40 g walnut kernels
• 50 g butter
• 20 ml pear brandy
• Salt
• Pepper (freshly ground)
• rosemary (for garnish)

Instructions

1. 1.

   Sift the flour onto a work surface and make a well in the center. Beat the eggs in a bowl, season with salt, pour into the well along with olive oil, and gradually fold in the flour from the edges using your fingers. Knead the dough until smooth and elastic; adjust flour as needed. Let rest covered for about 30 minutes.

2. 2.

   Separate the egg white. Peel and finely dice the onion. Peel and press the garlic through a press. Combine both with well-drained ricotta, the yolk, parmesan, and breadcrumbs. Season with lemon juice, zest, salt, and pepper.

3. 3.

   Roll out the dough in portions on a floured surface or using a pasta machine to about 2 mm thickness. Place roughly one teaspoon of filling at regular intervals on half of the dough. Brush a little egg white around each filling spot. Fold the other half over the fillings and press edges firmly together. Cut ravioli into squares with a pastry wheel. Let rest covered on a floured surface.

4. 4.

   Meanwhile, peel the pear, quarter it, remove the core, and dice the quarters into small cubes.

5. 5.

   Chop the walnuts and brown them with the pears in butter in a hot pan until golden.

6. 6.

   Bring salted water to a boil in a large pot. Drop the ravioli in and simmer for 3-4 minutes.

7. 7.

   Deglaze the pears with brandy, let evaporate, then toss the drained ravioli in the mixture. Season lightly with salt and pepper, garnish with rosemary, and serve.