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Ravioli with Pears and Gorgonzola

120 mins
Easy
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Ingredients (4 portions)
  • pasta
    • 3 medium eggs
    • 300 g plain flour
    • 3 tablespoons of olive oil
    • 1 tbsp salt
  • Filling
    • 180 g sweet gorgonzola cheese
    • 200 g requesón or ricotta
    • 60 g nuts or pine nuts
    • 40 ml cooking cream
  • sauce
    • 1/2 cup brandy
    • 2 conference pears
    • 3 slices smoked bacon
    • 20 g butter
    • 200 ml cooking cream
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“I'd much rather eat pasta and drink wine than be a size zero”
- Sophia Loren

Step by step

    01
  1. Put the gorgonzola in a cup to crush it up and add the cream
    and ricotta. Save a little piece of gorgonzola to
    add later. Beat the mixture until it's homogeneous.

    2. 02
  2. Add the minced nuts for texture. Also
    add the rest of the gorgonzola you set aside in little
    pieces. Cool the mixture while you make the dough.

    3. 03
  3. Put the flour, eggs, oil and a pinch of salt in a bowl.
    Mix and integrate everything with a whisk.
    Cover it with film and let it set for a half hour.

    4. 04
  4. Cut it into 4 pieces so each one can be put in the
    pasta machine, otherwise you can have trouble. Roll the dough out a little bit
    so it goes through the pasta machine easier

    5. 05
  5. Make the dough in the pasta machine. Be sure the thickness adjuster is on number 5. The dough shouldn't be dry. Run the dough through the pasta machine until it's stretched out.

    6. 06
  6. After the dough goes through the machine put it on a cloth and cut it into the desired size using the pasta cutter. The perfect size is between 50 - 70 cm.

    7. 07
  7. Remove the accessory from the machine by sliding it along the guides.

    8. 08
  8. Insert the ravioli accessory into the machine by sliding it along the guides.

    9. 09
  9. Fold the dough in two and insert it into the rollers. Turn the handle 1/4 turn so the dough engages in the roller.

    10. 10
  10. After the dough is engaged, separate the two strips of dough and support it on the rollers.

    11. 11
  11. Use a small spoon to put 3 -4 spoonfuls of filling evenly distributed between the two strips of dough.

    12. 12
  12. Turn the handle slowly. Add a little filling when it's needed.

    13. 13
  13. After the whole strip has gone through, put it on a dry cloth so it can be separated easily.

    14. 14
  14. Cut the bacon up and sautée it in the frying pan for a couple minutes. Cut up the pear and put it in the frying pan with the brandy. Let it reduce for a minute. Add the salt, cream and pepper and boil it at medium heat.

    15. 15
  15. Cook the pasta separately for two minutes and take it out. Lubricate it with a little oil. Put it on a plate and pour a little sauce on top. It's done!

DETAILS THAT MAKE THE DIFFERENCE

Use the ingredients while they're lukewarm to get the ravioli dough to come out a perfect 10. That will help you get smooth and strong dough.

Watch out for the salt. Even though you can add fine salt to the dough without damaging it, remember you always have time to add salt by adding it to the water instead.

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