Rash In Between Breasts

stracchino ravioli with pear in red wine

"the farmer did not say how good the cheese with pears" ... and then let's try this combination with pears and cheese for a tasty main course ...

Serves 4


for pasta - 350 grams of flour
-
3 eggs - 1 sachet of saffron
- water
-
oil - 200 grams of soft cheese

for seasoning
- 2 pears
- 1 liter of red wine
- a handful of sliced \u200b\u200balmonds
- a sprig of rosemary
-
sugar - cinnamon



Preparation for the pasta:



Place the flour, add eggs, a little 'water with the saffron dissolved in, a drop of oil and oiled my hands start to work up to otter a homogenous mixture. Wrap in a cloth and store in refrigerator for half an hour.
After this time, stretch the dough with the appropriate machine (leave a bit thick), cut into irregular triangles and lay on the soft cheese with the aid of a spoon. Sprinkle with pepper and close ravioli.

for the sauce:



in a saucepan pour the red wine, add sugar and a little bit 'of cinnamon, when it starts to boil, immerse the pears peeled, cored and sliced in half, for about ten minutes. After this time, cut the pears into slices and set aside the wine.
In a frying pan, skip the almonds with the butter, add the pears and cut a sprig of rosemary.

Presentation



cook the ravioli in salted water, place them on a plate, add the pears with almonds, season with the reduction of the wine that you have kept aside and sprinkle a little pepper.