Ravioli of Josephine Pear and Mascarpone
Difficulty: Cuisine: Saved: | 13 |  Recipe by: Australian Pears |
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- 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
- Meanwhile, to make the sauce, place all ingredients into a ceramic bowl and stir well to combine. Cover and set aside until required
David Bitton was born in Paris in 1968 and began his apprenticeship in La Colombes, Paris, in 1984 at the age of fifteen. His love of old and established fine dining rooms took him to The Grande Dining Room at the elegant Windsor Hotel in Melbourne. In 1994, David was chef de partie at The Sheraton on the Park in Sydney, quickly becoming head chef at the famous Gekko Restaurant in 1996.
In 2000 David and his wive's dream of owning their own café became a reality when they opened Bitton in Alexandria. To supplement the food at the café, the now famous Strawberry and Vanilla Jam was created and the journey of their amazing success story began.
In 2010 David celebrated ten years in business with the launch of his first book, Bitton, A French-inspired café cookbook. The book has been an outstanding success in its quest to bring real food from the iconic café and David’s background into people’s kitchens and he has sold an unprecedented 60,000 copies.
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