RAVIOLI CHEESE & PEAR

“Al contadino non far sapere quant'è buono il formaggio con e pere” (English: Don't let the farmer know how delicious cheese and pears are). This age-old proverb was used to say that if everyone knew the secret, it would no longer be a secret and would lose the exclusivity enjoyed only by a few. 

It was a way for nobles to maintain exclusivity on certain foods during a historical period when fruit was expensive and only accessible to the wealthy, while cheeses were for the less affluent. 

If everyone had known how good the combination of cheese and pears was, cheese would have risen in price, pears would have fallen in value, and the tables of the wealthy would have enjoyed less prestige. 

Nowadays, however, there are no more secrets, and with Pasta Cecchi, this delicious combination is a privilege for all gourmets!

Cook your ravioli for 2,5 minutes, uncovering the pan while cooking and gently stirring occasionally. If you're cooking a large batch, start collecting them with a skimmer after just two minutes and add them to the pan with the seasoning of your choice for one minute.

 TIP! The pasta cooking water is rich in mineral salts and starch; save it and add a few spoonfuls to help the pasta blend better with the sauce and naturally add more creaminess.

 

VOORGESTELDE RECEPTEN:

- With Butter and Sage: for a fantastic result, garnish with caramelized pears (a small amount) and one or two crumbled pecan nuts per person.

- Season with melted butter, thyme leaves, and chopped roasted hazelnuts.

- With Arugula Cream: Blend 50g arugula, 1 tablespoon EVO, 20g Pecorino Romano, and 70ml cream in a blender. Garnish with a few arugula leaves.

Ingredients: Pecorino Romano DOP, fresh ricotta, pear, durum wheat, egg, wheat flour, water, spices, salt, yeast.

Allergens: gluten, wheat, egg, cow's milk, and lactose. May contain traces of fish and nuts.