A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Pear & Pecorino Ravioli a la Farns


1kg 00 flour
5 eggs
Olive oil

Ravioli filling:
Brown pears – 4
Young Pecorino cheese – 300gms
Ricotta 200gms

fresh sage leaves – handful
pasta water
a good aged parmesan
Truffles (truffle oil will do)


sift the flour into a pile on the bench top. Make a hole in then middle of the flour with your finger to create a well of the eggs. mix the eggs with a fork in a mixing bowl and pour into the middle of the flour.
carefully stir the eggs so the flour slowly begins to combine with the eggs. try not to the egg mixture spill out the side of the flour. once combined, use your hands and knead for 10 minutes until a nice firm consistency is achieved.
then wrap in cling wrap and leave to the side.

skin the pears and dice the flesh into small 5mm cubes. Do the same with the pecorino. Then mix in with the ricotta, a teaspoon of cinnamon and a teaspoon of nutmeg. Season to taste.

Run the pasta through a pasta machine to thickness number 7 and lay the sheets of pasta over a light sprinkling of flour. place small piles of the filling 8-10cm apart on the lower half of the sheets of pasta. Then, with a basting brush, brush some of the egg mixture along the edges of the pasta and a vertical line between the piles of filling. Then fold the top length of the pasta sheet over the filling so the top edge now lines up the bottom edge. Using the length of your forefinger, press down on top of where the vertical lines of egg mixture were brushed. then try remove the remainder of air in the pocket before sealing the bottom edge. Using a serrated rolling cutter, cut along the vertical seals and then along the remaining edge of each piece.
Dust with flour and they’re ready to cook.

Bring a large pot of salted water to the boil and put in the ravioli. Let them cook for 3-4 minutes (be careful not to overcook) and strain making sure you reserve some of the pasta water.

put a large knob of butter into a large saucepan on a medium heat, melt down and add the sage leaves. Once the leaves begin to darken slightly add the ravioli and and a good ladle of the pasta water and mix. Add a little more water if the sauce is too buttery for your liking. Season to taste.

Serve the pasta in shallow pasta bowls with a good amount of grated aged parmesan and finish with truffle shavings (truffle oil will do).


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