Ravioli stuffed with goat’s cheese, pears, aromatic herbs, and toasted pine nuts: the perfect recipe

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Today we want to offer you a splendid recipe, very fragrant, rich in flavor and with a delicate contrast: ravioli stuffed with goat’s cheese, pears, aromatic herbs, and toasted pine nuts.

A very green dish, almost like a flowery pasture, a small masterpiece of the Osteria del Vicolo restaurant, a symphony of sweet and savory flavors that mix, with lots of aromatic herbs in the background.

Stuffed pasta like these ravioli are amazing party dishes or could be served in family dinners. The recipe is quite long, but if you follow all the instructions it will be a piece of cake or dough.

Ingredients to prepare ravioli stuffed with goat’s cheese, pears, aromatic herbs, and toasted pine nuts

8 servings

For making the dough

• 5 eggs
• 500 grams of flour

For the stuffing

• 500 grams of fresh goat cheese
• 2 pears
• a handful of Parmigiano Reggiano
• salt and pepper
• fresh herbs available (sage, mint, tarragon, chives, fennel, catmint, thyme)
• 50 grams toasted pine nuts
• 100 grams of butter

How to prepare ravioli stuffed with goat’s cheese, pears, aromatic herbs, and toasted pine nuts

Clean and wash the herbs; pat dry with a towel and finely chop them. Peel the pears and cut them into small squares.

Put the goat cheese in a bowl and add the pears, stir, add a pinch of herbs, the salt, pepper, Parmesan and stir and mash with a fork.

Making the dough

Now let’s prepare a good, thin sfoglia Emiliana. Put the flour with the eggs in the center. Stir gently, help yourself with a fork. When the pasta dough has an elastic and compact consistency, wrap it in plastic and put it in the refrigerator for an hour and then you are ready to prepare the ravioli.

Working with a rolling pin make a thin sheet and cut it into squares of about 6 cm. Place a teaspoon of filling in the center of every pasta square and close by joining two tips to obtain a triangle.

Close well with a fork.

Cook the pasta thus obtained in salted water, drain and cook for few seconds in a pan with melted butter, herbs and pine nuts.

Serve garnished with a few tufts of fresh herbs and possibly a pear cut into wedges.

When you are tired of this recipe, they are also excellent seasoned with melted butter, chives and almonds.

Which wine to pair with ravioli stuffed with goat’s cheese, pears?

We choose a fruity and graceful wine like Moscato Giallo from the Marco Donati winery, a wine with an amazing drinkability.

If you prefer a cocktail, Moscow Mule is the answer.

Recipe courtesy of the Osteria del Vicolo Nuovo