Ravioli with Taleggio and Pears

Ingredients (serves 4)

For the pasta:

• 350 g “0” flour organic 

• 150 g finely-ground semolina 

flour

• 4 eggs and a spoon of Evo 

• A pinch of salt

• A little water, if needed

For the filling:

• 200 g T aleggio cheese

• 30 g fresh cream or milk and Parmesan cheese 

• 2 pears

For serving:

• Butter

• Extra sliced pears

• Grated cheese

⸻

Method

1. Make the pasta dough. Sift both flours in a bowl, add the eggs and begin working the dough. If it’s too dry, add a few tablespoons of water. Knead until smooth and elastic. Cover with cling-film and rest in the fridge for at least 30 minutes.

2. Prepare the filling. In a small saucepan, melt the Taleggio cheese with the fresh cream. Meanwhile, dice the pears into very small cubes. Once the cheese and cream are combined, stir in the diced pears, season with a little pepper if desired, then chill the mixture in the fridge so it sets a little.

3. Shape the ravioli. Roll out the rested pasta dough into thin sheets. Place spoonfuls of the chilled filling onto one sheet, then cover with a second sheet of pasta. Press around the filling to remove any air pockets. Using a circular cutter (or similar), cut out individual ravioli, making sure the edges are well sealed by pressing with your fingers. Arrange the ravioli on a baking-sheet lined with parchment and sprinkled with semolina flour; chill again briefly if you like.

4. Cook and serve. In a sauté-pan melt some butter and add thin slices of pear. Cook the ravioli in plenty of salted boiling water for 4-5 minutes. When cooked, drain and toss the ravioli into the pan with the melted butter and pears so they pick up some flavour. Plate up, then sprinkle with grated cheese and a little extra pepper if you like. Serve immediately with the sautéed pears on top or alongside.

Notes & Tips

• The pairing of the sweet pears with the mild, creamy Taleggio creates a lovely balance of sweet and savoury — perfect for a special occasion or a cosy autumn/winter dinner.

• Resting the pasta dough helps ensure it rolls out thin and sets well; similarly chilling the filling makes it easier to handle when forming the ravioli.

• Seal the edges of the ravioli carefully: you want no air bubbles inside, which could cause them to burst during cooking.

• If you want to elevate the dish further, you might finish with a drizzle of walnut oil, or sprinkle some toasted walnuts for crunch.

• Serve immediately