Ravioli- 12 wonton wrappers
- 2 Josephine pears peeled, cored and finely diced
- 1 tablespoon butter
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon soft brown sugar
- 3 tablespoons mascarpone
- Salt and pepper
The Sauce Vierge- 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
| Ravioli- 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- Meanwhile, to make the sauce, place all ingredients into a ceramic bowl and stir well to combine. Cover and set aside until required
|
