Place a non-stick frying pan over a medium heat and add the butter. When the butter is melted and bubbling, add the Josephine pear and stir to coat
Sprinkle in the sugar and nutmeg and cook for 2 minutes or until just softening and browning. Remove from the heat, place in a ceramic bowl and set aside to allow to cool
When the pear mixture is cool, fold in the mascarpone and lightly season with salt and pepper
Place each wonton wrapper onto a clean flat surface. Place a teaspoon of the pear and mascarpone mixture into the centre of each wrapper
Dip your finger into warm water and run it along the edges of the wrapper. Fold the wrapper over the mixture to create a triangle and press down on the edges
Place a large pot of water over a high heat and bring to the boil. Reduce to a gentle simmer and carefully place the ravioli, a few at a time, into the water
Allow to cook for 1-2 minutes each then remove with a slotted spoon. Place 3 ravioli onto each plate and spoon over the sauce and some shaved parmesan. Serve immediately
The Sauce Vierge
Ingredients
1/2 cup extra virgin olive oil
Zest of 1 lemon
Juice of 1/2 a lemon
1/2 a punnet of cherry tomatoes, finely diced
1 small golden shallot, finely chopped
1/2 garlic clove finely chopped
3 tbsp fresh parsley, chopped
Salt and pepper
Shaved parmesan to serve
Method
Meanwhile, to make the sauce, place all ingredients into a ceramic bowl and stir well to combine. Cover and set aside until required
