Ingredients
Serves 4
Pasta:
300 grams flour
3 eggs
1/2 tsp salt
Filling and mushroom sauce:
150 grams creamy gorgonzola cheese
1 pear
70 grams Speck or Prosciutto, cut into small strips
100 grams champignon mushrooms
1 tbsp butter
1 garlic clove
1 tsp sugar
extra virgin olive oil
salt
Directions
Ravioli:
Put the flour and salt in a bowl (usually it is piled in a mountain on a marble or large wooden slab, but this is easier). Make a well in the center, add salt and break in the eggs. Work the flour into the eggs with a fork and continue with your hands until all the ingredients are well mixed. Add more flour if too sticky. Place on a floured surface and knead the dough until smooth and elastic (10-15 minutes). Make a ball and wrap in cling-film and leave to rest for 15-30 minutes at room temperature.
Divide the pasta dough in half and roll out into two very thin sheets of equal size (use a pasta machine if possible). Place small mounds of the filling on one pasta sheet, spacing them about 5 cm (2 in) apart. Top with a second sheet of dough, press lightly around each mound to remove air. Cut out ravioli using a pasta cutter.
Bring a large pot of salted water to a boil. Drop in the ravioli and cook until al-dente (2-3 minutes). Drain ravioli and season with mushroom sauce.
Filling:
Wash, peel and dice the pear. Place in a pan with the butter and sugar and cook for a few minutes. Place in a mixing bowl with the gorgonzola cheese and blend well.
Sauce:
Clean and slice the mushrooms. In a frying pan, heat a blob of olive oil, add peeled garlic clove and mushrooms. Sauté for a few minutes, when the mushrooms start to soften, and add speck and sauté until mushrooms are fairly soft, but not mushy.
Rating: ★★★★☆
The homemade pasta was amazing! However, there were too many flavors going on at once with the pears, gorgonzola, mushrooms, and Speck. It would be better to pair the filling with just olive oil or the sauce with a simple cheese filling.
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