Gorgonzola and Pear Ravioli

Name: Gorgonzola and Pear Ravioli
Ingredients: olive oil or butter, and sage – for garnish, see recipe; olive oil or butter, and sage – for garnish, see recipe; olive oil or butter, and sage – for garnish, see recipe; mace or nutmeg; mace or nutmeg; 125 g (4 oz) Gorgonzola; 2 ripe pears; 75 g (3 oz) pasta flour; 75 g (3 oz) pasta flour; 250 g (8 oz) freshly mashed potatoes; 2 tablespoons milk seasoning; 50 g (2 oz) salted butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

This is a cross between stuffed gnocchi and pasta, and I dreamt up the recipe, literally, writing it down when I woke up, and then testing it in my kitchen.

Ingredients

50 g (2 oz) salted butter
2 tablespoons milk seasoning

Main course
Vegetarian

Method

Make the dough by first beating the butter, milk and seasoning into the mashed potatoes. Then add the flour. You may need more or less than the recipe states, depending on how moist your potatoes are.

Let the dough rest, covered, for 20 minutes. Break off egg-sized pieces and roll out, either by hand or in a pasta machine, to no more than the thickness of a 10p coin. Peel, core and chop