DUKAI

Pear & Fontina Ravioli Filling

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Cooking

Step 1 of 6

Method

1 of 6

Sweat the shallot gently in the butter without colour. Add the diced pear and a small pinch of salt. Cook over medium-low heat until tender and the visible moisture has evaporated, about 4-6 minutes. Finish with the lemon juice or pear vinegar.

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What you are cooking with

Filling

  • 220 g Ripe but firm pears, peeled, cored and cut in 5 mm dice; Comice or Packham work well
  • 180 g Fontina Valle d'Aosta DOP, finely grated
  • 40 g Ricotta, drained overnight until very dry
  • 20 g Parmigiano Reggiano, finely grated
  • 10 g Shallot, fine brunoise
  • 15 g Unsalted butter
  • from 1/2 lemon Lemon zest, finely grated
  • 5 ml Lemon juice or pear vinegar
  • 1 each Egg yolk
  • to taste White pepper, finely ground
  • to taste Fine sea salt
  • 5 g to 8 g Mascarpone, optional, only if the finished filling needs extra silkiness
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