This is Alex, focused on his WongTon ravioli with cheese and pears.
And... this is Alex focusing his Ravioli.
RAVIOLI DI CACIO E PERE CON SALSA DI ZUCCHINE COL LORO FIORE
RAVIOLI CHEESE AND PEAR WITH ZUCCHINI SAUCE AND STUFFED FLOWERS
100 gr gorgonzola
2 small diced cooked pears
extra virgin olive oil
Shavings of Pecorino Toscano
Peel and dice the pears. Cook them in a little water. Let them cool completely. Mash them and mix with the Gorgonzola.
Cut the flowers from the zucchini and keep them aside.
Mince the shallot and sauté it in olive oil. Add the sliced zucchini cook 5 minutes adding some broth. Mash with the hand mixer to obtain a creamy sauce. Pour it back in the skillet.
Take off the yellow pistil from the zucchini flowers, opening them with care without breaking the petals. Fill them with a teaspoon of ravioli stuffing. Tie them with a chive. Steam over a pot of boiling water for 5 minutes.
Make wontong ravioli with the Gorgonzola and pears filling. Boil them in plenty salted boiling water. Drain.
Place a couple of sauce on individual dishes. Place 7 ravioli in the middle. Place a stuffed zucchini flower on the side. Finish with some shavings of Pecorino Toscano.