Ravioli with fresh goat cheese, pears and toasted pine nuts
600 g of flour
500 g fresh goat cheese
2 Opera® Conference pears
Handful of Parmesan cheese
Salt and Pepper.
Fresh herbs (parsley, basil, marjoram, Sage, mint, tarragon, lemon balm, chives, fennel, dandelion, thyme)
50 g toasted pine nuts
100 g of butter
- Nutritional values
- Wash, dry and chop the herbs finely, set aside. Peel and cube the pears. In a bowl mix the goat cheese and add the pears, a pinch of herbs, salt, pepper and Parmesan and set aside.
- To make the pasta dough, mix flour and eggs with a pinch of salt and knead well, then refrigerate for half an hour. Remove and roll out the dough into a thin sheet, then cut into small squares of about 6 cm and put a bit of stuffing in the middle of the squared dough and seal it by joining two ends so that you get a triangle.
- Seal well by pressing down firmly on the edges with a fork. Drop the freshly made ravioli into boiling salt water to cook, when ready, drain and add to pan and sauté with butter, herbs and pine nuts. Garnish with sprig of fresh herbs. Flavours, that surprise then intrigue.