Recipe: Dried pear ravioli

2017-06-26 Herbert Hintner, the chef at “Zur Rose” restaurant in San Michele Appiano (Bolzano), created dried pear ravioli: a simple but exquisite pasta dish that reminds us just how good the combination of cheese and pears can be!
Made with two traditional ingredients from Alto Adige, powdered dried pears (Kloaznmehl) and grey cheese (Grau Kase), this recipe is perfect at any time of year, even in mid-summer.
Here are the ingredients for four.
To make the pasta: wheat flour (50 grams); hard wheat semolina (30 grams); powdered dried pears or Kloaznmehl (5 grams); one whole egg.
For the filling: boiled potatoes
(200 grams); grey cheese or Grau Kase (100 grams); salt and pepper (to taste).
For the ravioli and the garnish: butter (50 grams); chives (to taste).
Instructions: to make the pasta, blend all pasta ingredients to make a soft dough and set it aside for an hour.
To make the filling, peel the potatoes, force them through a sieve and add salt and pepper to taste. Add 50 grams crumbled grey cheese and mix well.

To make ravioli, roll out the pear pasta dough and shape it into tortellini, stuffing them with the potato filling. 
Boil in salted water for about 3 or 4 minutes. Make four small balls out of the remaining grey cheese.
Serve the ravioli in individual dishes topped with molten butter and garnished with a sprinkle of minced chives and a ball of cheese.

Mariagrazia Villa

Recipe: chef Herbert Hintner (“Zur Rose”, San Michele Appiano, Bolzano)
Source: Luciano Tona, Arturo Delle Donne, Andrea Sinigaglia (a cura di), Gusto Italiano. Cucina contemporanea dei maestri Alma, Edizioni Plan, Milano, 2012.