Pear Ravioli with Bacon and Mountain Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g douh for pasta
- 2 pear (s), not too soft
- 300 g bacon, finely diced
- 100 g mountain cheese, heartier, finely rated
- 2 shallot (s)
- 50 g bacon, cut into thin slices
- Salt and pepper, black
- nutmeg
- Sage, some leaves it
- Butter for frying
Print Recipe
Pin Recipe Instructions
- Peel the pears and fry them in butter together with the diced bacon. Season heartily with black pepper, salt and a little nutmeg. Don`t let the pears get too soft, they should have a little bit of bite. At the very end, add some freshly grated mountain cheese.
- Use a rolling pin to cut the rolled out dough into rectangles of about 10 x 6 cm. Then distribute the pear filling in small heaps on half of each, moisten the edges with water. Close and press the edges.
- Cook the ravioli in sparkling salted water for approx. 5 - 7 minutes until al dente. Take out with the slotted spoon and drain.
- Cut the bacon into fine strips and fry them until crispy without using any additional oil.
- Heat the butter in a pan, fry the 2 finely chopped shallots in it, season with salt and pepper. Put the ravioli in the pan and mix with the butter.
- Arrange on plates and sprinkle with the bacon strips and some grated mountain cheese. Fry a few sage leaves in butter until crispy and pour over the ravioli.
- For 2 people as a main course or for 4 people as a starter.
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