100 g of 00 flour
100 g of buckwheat flour
3 Abate pears peeled and cut in small dices
250 g of Bergamo fresh goat cheese
salt
black pepper
thyme
50 g of mountain butter
50 g of aged Bergamo goat cheese
Roll out the dough for the pasta: it must be very thin and compact. After cutting it in circles, put the filling on top, made of diced pear and goat cheese, and close the half-moon shaped raviolis. Boil them in salted water, season them with melted butter and some herbs: that’s it, the dish is ready!
Prepare the dough with the two flours and let it rest for 20 minutes in a fresh place.
Stir the diced pear with the goat cheeses, add salt and pepper.
Roll the dough and cut some 5-6 cm large circles, put the filling on them and fold them to create a half-moon shape. Cook them in boiling salted water and season them with melted butter flavoured with thyme and grated aged goat cheese.
Roll out the dough for the pasta: it must be very thin and compact. After cutting it in circles, put the filling on top, made of diced pear and goat cheese, and close the half-moon shaped raviolis. Boil them in salted water, season them with melted butter and some herbs: that’s it, the dish is ready!
Prepare the dough with the two flours and let it rest for 20 minutes in a fresh place.
Stir the diced pear with the goat cheeses, add salt and pepper.
Roll the dough and cut some 5-6 cm large circles, put the filling on them and fold them to create a half-moon shape. Cook them in boiling salted water and season them with melted butter flavoured with thyme and grated aged goat cheese.
