Cornish Blue & Pear Ravioli with Nutmeg Butter
For the dough
300g 00 flour or all purpose will also work
A splash of water
For the filling
3 pears (pealed, cored and cut into tiny pieces)
200g Cornish Blue (crumbled)
3 teaspoons of ricotta
Salt and pepper
For the topping
1/2 a nutmeg (grated)
Handful of toasted walnuts
- Start by making your pasta dough. Place your flour on a clean surface and make a well in the middle, crack 3 eggs into the well and then gently start whisking the eggs with your hands or a fork. Start to incorporate the flour as well. Once your dough is altogether, knead it for a good ten minutes – if it is too dry, add a splash of water. Once your dough is made, wrap it in some cling film with a touch of olive oil and let it rest at room temperature while you make the filling.
- Place a pan on medium heat, add a teaspoon of butter and your pears, let the pears cook until they’re soft. While your pears are cooking – in a bowl add your Cornish Blue, ricotta, salt and pepper. Once the pears are cooked, transfer them into the mix. Mix well, either by hand or with a food processor and then cover, and leave in the fridge until you need it.
- Cut your pre-made dough into 4 and roll each part with a rolling pin until it is thin enough to see your hand through it. Using either a ravioli cutter or the top of a wine glass press circles into your dough to make your ravioli shapes. (You can make squares or any other shape you like)
- Place a teaspoon of the filling in the middle of the ravioli and use another piece of ravioli to cover the filling and be the lid. To make sure it sticks together, use some water on the dough then press down with either your fingers or a fork.
- Bring a pot of water to the boil and season generously with salt. Place your raviolis in to cook. While your raviolis are cooking on a medium flame toast some walnuts, once the nuts are toasted add 50g of butter and the nutmeg. Let the butter melt and absorb the nuts. Once your sauce is finished, your raviolis should almost be done. Plate the raviolis up with the sauce and a handful of rocket.
Recipe and photos from Eden McClure – instagram: @gardenofedes_
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