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    Cocoa ravioli with Grana Padano Riserva and pear filling

    4 people
    T490 min


    • For the cocoa flavoured pasta:
    • 300 g all-purpose flour
    • 3 eggs
    • 2 teaspoons unsweetened cocoa powder
    • 1 tablespoon extra virgin olive oil
    • Salt

    • Ingredients for the filling:
    • 2 Williams pears
    • 200 g grated Grana Padano Riserva
    • 200 g ricotta cheese
    • 30 g chopped walnuts
    • salt
    • pepper

    • Ingredients for the dressing:
    • 50 g butter
    • 3-4 sage leaves
    • salt
    • pepper


    STEP 1

    Sift the flour and cocoa and mix together in a bowl.
    Place the eggs, a pinch of salt, and the olive oil in a well in the centre of the flour, begin mixing with a fork, then knead with your hands into a soft, smooth pasta dough. Shape into a ball, cover with cling film and set aside to rest for an hour.

    STEP 2

    In the meantime, prepare the filling: peel and dice 2 pears then cook in a non-stick pan until soft.
    Transfer half the pears into a bowl, add the ricotta, chopped walnuts and grated Grana Padano Riserva and mix well, seasoning with salt and pepper.

    STEP 3

    Divide the cocoa pasta dough in half and roll out to obtain 2 rectangular sheets, each a few millimetres thick.
    Place small heaps of filling on one of the rectangles, arranging them in rows spaced about 3-4 cm apart; place the other pasta rectangle on top and cut out the ravioli using a round pastry cutter.

    STEP 4

    Cook the ravioli in boiling water for 2-3 minutes, drain and sauté in a pan with the butter, the rest of the cooked pears and the sage leaves.
    Serve hot, garnished with Grana Padano cheese shavings..