Pear and Pecorino cheese tortelli (serves 4)
What you need
- 250g (9 oz) fresh pasta sheets
- 1 pear (approx. 200g/2 cups)
- 100g (1 ¼ cup) grated Pecorino cheese
- ½ white onion
- Juice of half a lemon
- 2/3 Tbsp Olive oil
- Salt & pepper to taste
- 3 pinches of course salt
For the dressing sauce:
- A walnut-size (2 Tbsp) butter
- 4-5 Sage leaves
- 70g (1/2 cup) chopped walnuts
How to make them
- Peel and dice the pear
- Drizzle with lemon juice
- Chop the onion
- Add the olive oil to a sauté pan then add the chopped onion
- Saute on medium heat until the onion becomes translucent (approx. 2 mins)
- Stir in the diced pear
- Add salt and pepper to taste
- Sautee for approx. 5 mins
- Remove from heat and stir in the grated Pecorino cheese
- Lay out the fresh past sheets
- Using a round cookie cutter, cut circles in the fresh pasta
- Place approx. 1 tsp of pear & pecorino filling in ¼ from the center and fold over, to create a half-moon shape
- Using a fork, press the edges of the tortelli to seal the edges.
- Bring to boil a pot of water.
- Add 3 pinches of coarse salt
- Add the tortelli and cook for approx. 6 minutes
- In a large skillet, add the sage and butter and allow to slightly melt
- Strain the tortelli well, then add them to the skillet
- Stir well until the butter/sage mixture covers all the tortelli
- Remove from heat and plate, adding a bit of the chopped walnut on top
Helpful tips
- You can freeze the tortelli by placing them in a freeze-safe container, making sure they are tightly wrapped and protected from external moist
- To defrost, move to the refrigerator for approx. 2-3 hours