Recipe #2 (Dessert Pasta?!)

Ricotta raviolis in honey quince sauce

If I mention dessert pasta, people would never look tempted. They must think spaghetti bolognese with chocolate or meat lasagna with a side order of custard. But pasta is made from flour and eggs, the basis of Western pastries, so there is no reason why it shouldn't work.

Ingredients:

• 4 eggs 
• 400g flour
• 200g ricotta or pecorino fresco
  
• salt and water to cook the raviolis
• 1 beautiful quince with no spots
  
• 1 cup sweet white wine
• 50g pale liquid honey

Directions: A step-by-step visual diagram to make cooking for you easier

First you peel, core and dice the quince in very small dices. Not a quick job, and you are one a clock before the quince becomes all brown

In a small saucepan, mix the white wine with the honey and heat over a low flame. Add the quince and cook gently for about 30 minutes

Meanwhile make 4 eggs of pasta. Pass through the pasta machine, turn 90°, fold, and pass again. Finish with the thinnest setting you can manage

Lay a sheet of pasta on a cloth and put spoonfuls of plain pecorino fresco or ricotta at regular intervals

Cut trough with a ravioli roller

Heat olive oil in a skillet or deep frying machine and fry the raviolis over high heat in small batches until they are well colored

Serve over the quince honey sauce with some fine sugar sprayed on top

Original Recipe: http://fxcuisine.com/Default.asp?language=2&Display=23&resolution=high