Serves: 4 (as an entrée)
12 wonton wrappers
2 Joséphine pears peeled, cored and finely diced
1 Tbsp butter
¼ tsp ground or freshly grated nutmeg
½ tsp soft brown sugar
3 tbsp mascarpone
salt and pepper
For the Sauce Vierge:
½ cup extra virgin olive oil
Zest of 1 lemon
Juice of ½ a lemon
½ a punnet of cherry tomatoes, finely diced
1 small golden shallot, finely chopped
½ garlic clove finely chopped
3 tbsp fresh parsley, chopped
Salt and pepper
Shaved parmesan to serve
Place a non-stick frying pan over a medium heat and add the butter. When the butter is melted and bubbling, add the Joséphine pear and stir to coat. Sprinkle in the sugar and nutmeg and cook for 2 minutes or until just softening and browning. Remove from the heat, place in a ceramic bowl and set aside to allow to cool.
Meanwhile, to make the sauce, place all ingredients into a ceramic bowl and stir well to combine. Cover and set aside until required.
When the pear mixture is cool, fold in the mascarpone and lightly season with salt and pepper.
Place each wonton wrapper onto a clean flat surface. Place a teaspoon of the pear and mascarpone mixture into the centre of each wrapper. Dip your finger into warm water and run it along the edges of the wrapper. Fold the wrapper over the mixture to create a triangle and press down on the edges.
Place a large pot of water over a high heat and bring to the boil. Reduce to a gentle simmer and carefully place the ravioli, a few at a time, into the water. Allow to cook for 1-2 minutes each then remove with a slatted spoon.
Place 3 ravioli onto each place and spoon over the sauce and some shaved parmesan. Serve immediately.
Recipe by David Bitton
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