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Pear and Pecorino Pasta

tortelli pasta

 Pear and Pecorino Pasta

Giorgio’s tips: To obtain a fantastic sage sauce, add water to the butter and sage and cook until the water has evaporated. Also you can flambè some pears with cognac and use as decoration.

For the dough:

150gr (5oz) durum grain flour
350gr (12oz) 0 (Zero) type flour
5 Whole eggs

Mix the two types of flour with the eggs and form a ball of dough until smooth and homogenous. Wrap it in cling-film and let it rest for an hour.
Flatten the pasta dough with the machine (remember the 4 passages with the first setting, then a couple of times each following setting) until thin. Cut the pasta in circles of 5 cm diameter. Using a tea spoon place the filling in the middle of the Tortello and then close the pasta over the filling to create a half moon shape, use a bit of water to seal the two edges of the pasta if necessary. Make sure the Tortello is well sealed! You can use a fork to make sure it is closed properly.

For the filling:

300gr (10oz) Pecorino cheese
2 pears
300gr (10oz) Cow ricotta

Cut the cheese and pears in cubes of the same size. Mix the pecorino, pears and ricotta to obtain your filling.

For the sauce:
150gr (5oz) butter

150gr (5oz) Parmesan cheese
Fresh sage

Boil the Tortelli in abundant and salted water for 4-5 minutes. Melt the butter in a large pan with the sage, turn off the flame, add the Parmesan, mix and serve.
Serve with Parma Ham

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