The Painter Alex Practising Art by Shaping Ravioli


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



Filling:
100 gr gorgonzola
2 small diced cooked pears

sauce:
extra virgin olive oil
shallot
zucchini
vegetal broth
salt

To finish:
Shavings of Pecorino Toscano

Filling:
Peel and dice the pears. Cook them in a little water. Let them cool completely. Mash them and mix with the Gorgonzola.

Sauce:
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.

Garnish:
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.




Assembling:
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. 

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