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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