Ravioli

ravioli gorgonzola and pecorino cheese

Here’s what happened watching one of the Jamie Oliver old programs -The Naked Chef-!  First of all, to see someone so young able to create such a delicious food I liked a lot, and regarding him we all know what he has done over the years . The second thing that struck me was the idea of these ravioli.  Italians are very particular with pasta and this is well known, so honestly , at the beginning I thought that the filling of these ravioli was a real BOMB! -But then another idea came to me. … what about  if I balance the strong flavor of the filling  with something sweet? And so I thought ,pears and cheese is a combination that has gone on for generations …. so why not! I handmade the  ravioli ,filling them with pecorino cheese and gorgonzola( as Jamie says) and then I created  a sauce white pear and wine … … very good !!!!! so thanks Jamie and I hope you will approve!

Serves 4
16 large ravioli pasta fill with pecorino cheese and gorgonzola cheese
½ pear
A glass of dry white wine
Butter
Fresh Rosemary
White pepper, evo oil

How it works:
Depriving the pear from skin and core, cut ½ pear in cubes and cook in plenty of white wine. When the wine has reduced by 1/3  turn off the pan. Pick and mix the pears using a blender and keep aside the cooking wine remained. Start to cook the ravioli. In a pan melt the butter with the rosemary finely chop, add the cream pear and the wine. Drain the ravioli and put these in a serving dish , pour over the pear sauce. A pinch of white pepper and a drizzle of extra virgin olive oil, mix gently and serve.