Fruity Cheese Ravioli with Nut Butter

First make the pasta dough.

To do this, pour the flour into a mound and press a hollow in the center.

Beat the 4 eggs into the “flour mound” and mix in the salt. Using a fork, mix more and more flour with the eggs in the center and finally knead the mixture with your hands until it forms a smooth dough.

Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes.

For the filling, cut the pears and the gorgonzola into cubes of about the same size and mix them in a bowl with the grated lemon zest, the cinnamon and the freshly grated nutmeg.

Roll out the fresh pasta dough very thinly with a pasta machine, or pasta walker, and cut out round circles with a ravioli mold or glass.

Place a spoonful of Gorgonzola pear filling in the center of each, moisten the edges with water, fold the ravioli closed and seal well.

For the nut butter, chop the onion and fry it together with the walnuts in hot butter, add a ladle of soup and simmer for 12 minutes. Add salt, pepper and finely puree with the whipped cream.

Cook ravioli in boiling salted water for 16 minutes, drain and toss in nut butter sauce for 1 minute. Add a little more butter to the pan if necessary.

Serve the ravioli with thyme and finely grated Parmesan.

Preparation Tip:

The cheese ravioli can be easily prepared in large quantities and then frozen in a freezer bag together with a handful of flour.

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