Casonzei Con Stracchino E Pere Recipe
roasted pear ravioli | grana padano | mozzarella | asparagus | stracchino cheese | walnuts
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs using a fork until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Filling Preparation
- 3
Prepare the Filling
Peel and finely dice the ripe pears. In a mixing bowl, combine the diced pears, stracchino cheese, grated Grana Padano cheese, chopped walnuts, and salt. Mix well to create a creamy filling.
Ravioli Assembly
- 4
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
- 5
Form the Ravioli
Place small spoonfuls of the filling onto one sheet of dough, leaving space in between. Brush the edges with water to help seal. Place another sheet of dough on top and press down around the filling to seal. Cut into individual ravioli shapes.
Cooking the Ravioli
- 6
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Sauce Preparation
- 7
Prepare the Asparagus Sauce
In a large skillet, melt the butter over medium heat. Add the asparagus pieces and sauté for about 4-5 minutes until tender. Season with salt and pepper.
- 8
Combine with Ravioli
Add the cooked ravioli to the skillet with the asparagus and gently toss to combine. Cook for an additional minute to heat through.
Serving
- 9
Plate and Serve
Serve the ravioli warm, garnished with additional Grana Padano cheese and chopped walnuts for extra flavor and crunch.
