Cocoa ravioli with Grana Padano Riserva and pear filling

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Cocoa ravioli with Grana Padano Riserva and pear filling


. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour and 30 minutes


For the cocoa flavoured pasta
300 g all-purpose flour
3 eggs
2 teaspoons unsweetened cocoa powder
1 tablespoon extra virgin olive oil
Ingredients for the filling
2 Williams pears
200 g grated Grana Padano Riserva
200 g ricotta cheese
30 g chopped walnuts

Ingredients for the dressing
50 g butter
3-4 sage leaves


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.
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.
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.
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.