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Pear and mascarpone ravioli
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 532
  • Fat about 34g
  • Carbohydrates about 41g
  • Protein about 15g
This is needed
This is needed for 4 people
Filling
  • 40 g grated hard cheese (e.g. Parmesan)
  • 120 g Mascarpone
  • 1.5 tbsp durum wheat semolina
  • 1 fresh egg yolk
  • 1 pears (approx. 150 g)
  • 0.25 tsp chilli flakes
  • 2 pinches salt
Ravioli
  • 2 rolls of pasta dough (250 g)
  • 1 fresh egg white
Thyme butter
  • 0.5 bunch thyme
  • 50 g butter
  • 20 g walnut kernels
To cook
  • salted water, boiling
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And that's how it's done
And that's how it's done
Filling
Mix the mascarpone, cheese, semolina and egg yolk in a bowl, roughly grate in the pear, season with chilli flakes and salt.
Ravioli
Unroll the pasta dough, cut in half lengthwise. Place 8 portions of the filling on half of the pasta strips at equal intervals.
Brush the remaining strips of pasta with a little egg white.
Place on top of the filling, press the edges down firmly, pressing out any trapped air.
Separate the ravioli using a pastry wheel, press the edges down firmly with a fork.
Thyme butter
Coarsely chop the walnuts, dry-roast the nuts in a non-stick frying pan until golden brown. Remove the thyme leaves, add to the pan along with the butter, heat through until the butter foams and smells slightly nutty and the thyme is crispy.
To cook
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain, add to the butter and mix carefully.