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
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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 |
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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
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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 |
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Lay a sheet of pasta on a cloth and put spoonfuls of plain pecorino fresco or ricotta at regular intervals |
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Cut trough with a ravioli roller |
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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 |
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Serve over the quince honey sauce with some fine sugar sprayed on top |
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