Forest Gold Recipes

Forest Gold Honey, Pear & Cheese Ravioli with Pancetta chips

MAKES ABOUT 60 RAVIOLI

For the Pasta Dough

2 2⁄3 cups flour, plus more
1⁄2 tsp. kosher salt, plus more to taste
1 tsp. olive oil, plus more
4 eggs

For the Forest Gold Honey, Pear, Cheese Filling and Sauce

1 lb. pecorino cheese, grated, plus more for serving
3⁄4 cup mascarpone
450g Forest Gold Honey
1pack pancetta / streaky bacon chopped finely and baked until crispy
1 cup toasted and salted walnuts
6 ripe pears, peeled, cored, and grated
12 tbsp. butter (I prefer salted)
Freshly ground black pepper, to taste

How to make it:

First the dough:

Mix flour and salt in a food processor. With the motor running, add oil, eggs, and 1–2 tbsp. water, until dough forms. Transfer dough to a lightly floured surface; knead until dough is elastic, 8–10 minutes. Transfer to a greased bowl and cover with plastic wrap; let rest 1 hour at room temperature.

And now the yummy filling:

Stir pecorino, mascarpone, pancetta chips, Forest Gold honey and pears in a bowl; chill until ready to use. On a lightly floured surface, divide dough into 3 balls. Working with 1 ball at a time, and keeping the remaining dough covered with a damp cloth, roll ball into an 11″ x 30″ rectangle. With a long side facing you, place 1 1⁄2 tbsp. mounds of filling in 2 rows of 10 on the top half of the dough, leaving a 1 1⁄2″ border at the edges and spacing the mounds about 2 1⁄2″ apart. Brush dough with water. Fold bottom half of dough up and over filling. Press dough to seal, squeezing out air pockets around filling. Using a pastry cutter or knife, cut out ravioli; transfer to a parchment paper-lined baking sheet.
Bring a large pot of salted water to a boil. Cook ravioli until al dente, 3–4 minutes. Meanwhile, melt butter in a 12″ skillet over medium-high heat. Using a slotted spoon, transfer ravioli to skillet, along with 1 cup cooking water, salt, and pepper; toss to combine. Transfer ravioli to a serving platter; ; garnish with more pecorino, pancetta chips and pepper.

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