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Pear ravioli with four cheese and walnuts sauce


For the dough:

400g 00 flour
4 eggs

Using a fork begging mixing in the egg with the flour.  Once egg has been mixed in enough, begin using your hands to work the dough.  Continues until reaches a smooth consistency, adding a light dust of flour if necessary.  Cover the dough with plastic wrap to protect from drying.  For best results, let the dough rest for at least 10 minutes.


For the pear filling:

2 ripe pears chopped in small cubes
1/2 cup of ricotta
A pinch of ground nutmeg

Grate the pears and mix with the ricotta and nutmeg.

For the sauce:


3 tbsp Gorgonzola dolce or your favorite blue cheese
3 tbsp Asiago mezzano
3tbsp parmigiano reggiano
3 tbsp fontina cheese
1 cup of mascarpone
3 tbsp of walnuts
1 tbsp butter
Salt & Pepper

In a pan add the mascarpone and butter and let melt in low heat. Slowly add other cheeses and melt it all.