Sheep Cream Cheese Ravioli with Nut Butter and Pears

For the pasta dough, mix the egg with salt and olive oil and mix well with the flour. Knead a smooth dough, wrap in kitchen foil and let rest in the refrigerator for about 30 minutes.

Mix the sheep’s cream cheese with the egg and season with salt, and pepper.

Peel and core the pears and cut them into small cubes. Boil up the sugar together with the juice and a diced shallot, add the pear cubes and chili, cover and let it boil down at low heat for about 30 minutes. Then season with salt and pepper.

Roll out the pasta dough thinly on a floured work surface and cut out circles with a circle cutter. Brush the pasta circles with egg and place a teaspoon of feta cheese in the center. Fold the dough circles together and press the edge firmly.

Heat the butter in a saucepan, when it starts to foam, pull it off the heat. The butter should be golden brown. Then season with a little salt.

Cook the ravioli in plenty of salted water for 3-4 minutes, drain and toss in the butter.

Arrange the ravioli with the nut butter and the pears and garnish with fresh herbs.

Preparation Tip:

The ravioli taste excellent when sprinkled with grated hard sheep's cheese, e.g. Pecorino, just before serving.

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