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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