Pear Royale Ravioli
INGREDIENTS
- 1 Pack Of Four Cheese Ravioli
- 2 Slices Of Pancetta (About 50g), Chopped
- 1 Small Ripe Pear, Thinly Sliced
- 20 g Walnuts, Roughly Chopped
- 5 g Fresh Thyme Leaves
- 1 Tsp Olive Oil
- 1 Tsp Butter
- Black Pepper (To Taste)
METHOD
Crisp the pancetta:
◯ Place chopped pancetta in a cold, dry pan and cook over medium heat until golden and crisp.
◯ Transfer to kitchen paper to drain.
Cook the pears & walnuts:
◯ In the same pan, add 1 tsp butter and 1 tsp olive oil.
◯ Add sliced pear and cook for 2–3 minutes until lightly caramelised.
◯ Stir in the chopped walnuts and thyme. Warm through for 1 minute.
Cook the pasta:
◯ Bring a pot of salted water to a boil.
◯ Add the Four Cheese Ravioli and simmer for 2 minutes.
◯ Drain, reserving a splash of pasta water.
Finish the dish:
◯ Gently toss the ravioli with the pear, walnut & thyme mixture.
◯ Add a splash of pasta water to loosen if needed.
◯ Top with crispy pancetta and a grind of black pepper. Serve immediately.
INGREDIENTS
SERVINGS
-
+
- 1 Pack Of Four Cheese Ravioli
- 2 Slices Of Pancetta (About 50g), Chopped
- 1 Small Ripe Pear, Thinly Sliced
- 20 g Walnuts, Roughly Chopped
- 5 g Fresh Thyme Leaves
- 1 Tsp Olive Oil
- 1 Tsp Butter
- - Black Pepper (To Taste)
METHOD
Crisp the pancetta:
◯ Place chopped pancetta in a cold, dry pan and cook over medium heat until golden and crisp.
◯ Transfer to kitchen paper to drain.
Cook the pears & walnuts:
◯ In the same pan, add 1 tsp butter and 1 tsp olive oil.
◯ Add sliced pear and cook for 2–3 minutes until lightly caramelised.
◯ Stir in the chopped walnuts and thyme. Warm through for 1 minute.
Cook the pasta:
◯ Bring a pot of salted water to a boil.
◯ Add the Four Cheese Ravioli and simmer for 2 minutes.
◯ Drain, reserving a splash of pasta water.
Finish the dish:
◯ Gently toss the ravioli with the pear, walnut & thyme mixture.
◯ Add a splash of pasta water to loosen if needed.
◯ Top with crispy pancetta and a grind of black pepper. Serve immediately.