Ravioli with cottage cheese and pear
4 servings
50 minutes
Ravioli with cottage cheese and pear is an exquisite dish of European cuisine that combines the tenderness of fresh dough with the refined taste of creamy cottage cheese and sweet pear. This recipe is a true art of balance: the sweet-and-sour notes of the fruit are complemented by the spiciness of Parmesan and the soft texture of ricotta, creating a harmony of flavors. Originally, ravioli were born in Italy, where they were considered a symbol of home comfort and culinary mastery. They are served with nuts and basil, enhancing the aroma and adding a pleasant crunch. This dish is perfect for a romantic dinner or festive feast, awakening gastronomic emotions with every bite.
1
First, prepare the dough for ravioli. For this, pile flour on a clean surface and make a well in the center.
- Wheat flour: 300 g
2
Pour 1 egg into the hollow. Mix the egg with a fork, combining it with the flour. When a thick mass forms, add the second egg and continue mixing with the flour. Then add the last egg and repeat the process.
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
3
Put down the fork and continue kneading the dough by hand, gradually adding flour to the egg mixture. Knead the dough by pressing on it. You can add 1 tablespoon of olive oil to make the dough easier to knead.
- Wheat flour: 300 g
- Olive oil: 1 teaspoon
4
When the dough turns into a elastic ball, continue kneading by folding it in half and pressing on it.
5
The dough should be dense and not sticky.
6
Wrap the prepared dough in plastic wrap and refrigerate for 30 minutes.
7
While the dough is in the fridge, prepare the filling. Peel the pear.
- Onion: 0.3 head
8
Chop the pear and onion finely.
- Onion: 0.3 head
- Ground black pepper: pinch
9
Heat vegetable oil in a pan and fry the onion until it becomes transparent.
- Vegetable oil: 1 teaspoon
10
Add the pear to the onion and continue frying until the pear becomes soft. Then remove the pan from the heat.
- Onion: 0.3 head
- Ground black pepper: pinch
11
Grate the parmesan on a fine grater.
- Parmesan (Parmigiano Reggiano): 100 g
12
Put cottage cheese in a bowl, add ricotta, grated parmesan, and sautéed pear with onion. Mix the filling well until smooth. Add pepper and mix well.
- Curd cheese (tvorog): 200 g
- Parmesan (Parmigiano Reggiano): 100 g
- Onion: 0.3 head
- Ground black pepper: pinch
13
The filling is ready, it's time to shape the ravioli. Take the dough out of the fridge and cut it into three equal parts.
14
Roll each piece into a very thin layer no thicker than 1 mm. If you have a pasta machine, pass the sheet through it.
15
Use round ravioli cutters to cut circles from the dough. If you don't have such cutters, you can use regular molds with a diameter of 6 cm.
16
Place 1 teaspoon of filling in the center of each circle.
- Curd cheese (tvorog): 200 g
17
Place a circle of dough on top and press with a ravioli cutter. If regular cutters were used, the edges of the dough should be pressed with a fork.
18
Pour water into a pot and place it on the stove. Add salt and stir. When the water boils, drop the ravioli into the water.
- Salt: 0.5 teaspoon
19
Add olive oil, stir, and cook the ravioli for 4-5 minutes. Remove the cooked ravioli with a slotted spoon.
- Olive oil: 1 teaspoon
20
To serve the dish, finely chop the nuts.
- Nuts: 1 tablespoon
21
Sprinkle the ravioli with chopped nuts and basil leaves.
- Nuts: 1 tablespoon
- Basil leaves: 12 pieces
