Pear, pine nut and pecorino ravioli with sage butter
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Silky homemade pasta is filled with a salty, sweet mix of pears, pine nut and pecorino then finished a bath of sage butter – heaven.
Ingredients
For the pasta
For the filling
- 1 pear, peeled, grated and water squeezed out
- 50g/3½oz pine nuts, toasted
- 75g/2½oz pecorino, grated
- 75g/2½oz ricotta
- salt and freshly ground black pepper
For the sage butter
Method
To make the pasta, place all of the ingredients into a food processor and blend until the mixture forms a dough. Wrap in cling film and rest in the fridge for an hour.
Use a pasta machine to roll out the dough to the thinnest setting. Set aside while you make the filling, covered with a damp cloth.
To make the filling, mix the pear, pine nuts, pecorino and ricotta in a bowl and season with salt and pepper.
To assemble the ravioli, place the sheets of pasta on a clean work surface dusted with semolina.
Add spoonfuls of the filling, leaving a two finger gap between them. Using a pastry brush, brush around the filling with water.
Lay another sheet over the top and press down, removing the air and sealing. Use a pasta roller or pizza cutter to cut the ravioli into 5cm/2in squares, you should have 12 ravioli. Set aside in the fridge.
To make the sage butter, add the butter to a large frying pan. Once melted and hot add the sage, lemon juice and pine nuts. Cook until the butter turns a nut brown colour.
To serve, bring a large pan of salted water to the boil, add the ravioli and cook for 2 minutes, or until floating to the top.
Remove with a slotted spoon to the butter pan and mix to coat the ravioli.
Divide the ravioli between two bowls and spoon over any butter and pine nuts remaining in the pan.
