Ricotta and pear ghost ravioli
Ghost-shaped ravioli with ricotta and pear in a creamy Parmesan sauce.
Active time30 min
Cooking15 min
Total1 h 15 minResting : 30 min
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Ingredients
- 30 g pear
- 240 ml double cream
- 1 egg
- 60 g grated Parmesan
- 125 g ricotta
- 15 ml water
- 340 g wonton wrappers
- 0.25 g ground nutmeg
- 2 g fine salt
Preparation
Core the pear. Wash and finely chop pear. Mix with ricotta, nutmeg and 20 g Parmesan. Beat egg with water in a separate bowl.
30 g pear1 egg60 g grated Parmesan125 g ricotta15 ml water0.25 g ground nutmeg- knife
- chopping board
- mixing bowl
- whisk
Brush wonton wrappers with egg wash. Put a small mound of filling in each centre. Gather and pinch the dough around the filling to seal, leaving the edges hanging like a sheet. Place on a lined freezer tray. Freeze for at least 30 minutes.
340 g wonton wrappers- pastry brush
- freezer-safe tray
- baking paper
Simmer cream for 2 minutes. Remove from heat and stir in the remaining 40 g Parmesan and salt.
240 ml double cream2 g fine salt- small saucepan
- whisk
Poach ravioli in small batches in gently simmering water for about 3 minutes until tender and slightly translucent. Lift out with a slotted spoon and place on the warm sauce.
- saucepan
- slotted spoon
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration