Summary

Ingredients

• 300 g pasta (oat cheese cappelletti or ravioli)
• 1 small zucchini
• 1 pear (s)
• 1 small clove garlic
• 1 tablespoon honey
• 2 sage leaves
• 1 shot cremefine or cream
• 1 handful walnuts
• salt and pepper
• Olive oil or butter

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Instructions

1. Cut the zucchini into small pieces and sauté in a pan with olive oil or butter.
2. In the meantime, bring salted water to the boil in a saucepan and then add the pasta, depending on the cooking time, so that it is ready at the same time as the rest (cappelletti must steep in the boiled water for approx. 4 minutes).
3. Add the garlic, squeezed or cut into small pieces, to the zucchini and sauté briefly.
4. Finely chop the sage leaves and add to the pan. Please measure the amount of sage carefully and estimate it individually, as intensity and tastes vary here. When the zucchini is done, cut the pear (preferably a ripe Williams Christ) and add it with the honey.
5. Finally, add some Cremefine, season with salt and pepper and carefully mix in the pasta pockets. Crumble the walnuts a little and sprinkle over them - bon appetit!