Never let the farmer know, how good is cheese with pears!!
Ingredients for 4 people:
For the pasta - 300 gr 00 flour, 2 eggs, 4 egg yolks, a pinch of salt, 1tablespoon of water if necessary
For the filling - 150 gr. cow’s milk ricotta, 150 grams of grated pecorino romano
For the sauce: 100 gr. of butter, two pears Williams, 8 cloves, 5-6 cardamom seeds, 4 peppercorns, 1 bottle of wine Morellino di Scansano.
Put the flour as a fountain, put the eggs in the center in the quantities indicated. Shake eggs with a fork and then begin to knead with your hands, adding salt and a tablespoon of water if necessary to soften the dough. Work very well and roll the dough as thin as possible in two layers of equal size (remember that the ravioli has two layers of dough and then if too thick, it becomes inedible). Sieve the ricotta and add the cheese, mix well to create an homogeneous mixture. In one of the pasta sheet put teaspoons of ricotta, spaced between them, cover with second pastry and cut into square, and press the edges with a fork to seal the two sheets. Put the cloves in the pears and place in a high pan with peppercorns and cardamom seeds (crush them because there are only the seeds inside), cover with red wine and cook over low heat until when the wine has almost completely dried. Boil the ravioli in salted water and drain when al dente and sauté in a pan with butter. Serve with sliced pears with a few drops of wine and sprinkling of black pepper.