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Sunday, March 10, 2013

Raviolini di Pere



This dish is small ravioli filled with a pear sauce. In German it is called Klotznnudl (Antica Trattoria Schönburg).

Dried pears
butter
onions
fresh ricotta cheese
milk
flour
salt
hot water
oil

Boil the pears. When they are done and still hot top and tail then chop very finely.

Add to the paste some onions which have been roasted in butter, the ricotta and a little milk, then mix well.

The ravioli pasta is made from the flour, oil, salt and hot water.

Roll the ingredients into a dough then form the classic ravioli shapes.

On each place a small amount of the pear paste and close with another piece of ravioli.

Cook in salty water with a little oil added and eat with melted butter.
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