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How to make Pear, pecorino and mascarpone ravioli

Yield = 4
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 350g pears, peeled, cored, coarsely grated
  • 1/4 cup finely grated pecorino
  • 2 1/2 tbsp mascarpone
  • 375g pkt (8 sheets) fresh lasagne
  • 1/3 cup chopped walnuts
  • 2 tsp rice bran oil
  • 100g thinly sliced pancetta
  • 100g butter
  • 12 large sage leaves
  • Rocket leaves, to serve

Method

  • Step 1 Bring a large saucepan of salted water to the boil. Remove from heat.
  • Step 2 Squeeze excess juice from pear. Quickly combine with pecorino and mascarpone in a bowl. Season with pepper.
  • Step 3 Cut each lasagne sheet into four 7.5cm x 15.5cm rectangles. Carefully dip each piece in the hot water for about 10 secs or until pasta is pliable and sticky.
  • Step 4 Shake off excess. Place on a clean board. Place 2 tsp of pear mixture in the centre of one-half of the rectangle and fold to enclose filling, gently pressing and shape to force out any air bubbles. Place on a lined tray. Repeat with remaining pasta and filling to make 32 ravioli.
  • Step 5 Heat a large frying pan over medium heat. Cook walnuts for 2-3 mins or until toasted. Wipe pan clean. Heat oil in pan over medium-high heat. Cook pancetta, in 2 batches, for 1-2 mins each side or until crisp. Drain on paper towel. Wipe pan clean. Melt butter in pan over medium-high heat until foaming. Add sage and cook for 2-3 mins or until crisp. Use tongs to transfer to a plate lined with paper towel. Cook butter for a further 1-2 mins or until golden. Remove from heat.
  • Step 6 Meanwhile, bring water back to the boil. Cook ravioli, in 2 batches, for 3 mins or until al dente. Drain on paper towel. Add to butter. Toss gently to coat. Divide among plates. Top with crispy pancetta, sage and walnuts. Serve with rocket.