Josephine Pear Ravioli with Mascarpone
Sweet meets savoury in this pear-fectly wild ravioli remix! Juicy Josephine pears, buttery mascarpone, and a zingy tomato-lemon salsa bring serious flavour vibes. Top it off with shaved parmesan and boom — fancy food just got fun.
Ingredients
For the pear & apple base:
For the filling:
For the Sauce:
What To Do
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Fry pan used
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To make the pear filling:
1. Place a non-stick frying pan over a medium heat and add the butter. When the butter is melted and bubbling, add the pear and stir to coat.
2. Sprinkle in the sugar and nutmeg and cook for 2 minutes or until just softening and browning.
3. Remove from the heat, place in a ceramic bowl and set aside to allow to cool.
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To make the sauce:
4. Place all ingredients into a ceramic bowl and stir well to combine.
5. Cover and set aside until required.
6. When the pear mixture is cool, fold in the mascarpone and lightly season with salt and pepper.
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To make the ravioli:
7. Place each wonton wrapper onto a clean flat surface.
8. On wonton a teaspoon of the pear and mascarpone mixture into the centre of each wrapper. Dip your finger into warm water and run it along the edges of the wrapper. Fold the wrapper over the mixture to create a triangle and press down on the edges.
9. Place a large pot of water over a high heat and bring to the boil.
10. Reduce to a gentle simmer and carefully place the ravioli, a few at a time, into the water.
11. Cook for 1-2 minutes each then remove with a slatted spoon.
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To Serve:
12. Place 6 ravioli onto each place and spoon over the sauce and some shaved parmesan
