Sweet pear with cheese
610₴ volumeWe sought to keep the garden before dawn —
Before the first bird stirs, before the light,
When night has not yet fully travel’d on
And morning has not dared to end the night.
The air hangs heavy, sweet with honey’d dew,
With all the ripeness summer ever made —
That moment comes but once, and passes through
Like something loved too briefly not to fade.
Taste it. Close your eyes.
Remember an evening that smelled of summer.
Dough: durum wheat flour, soft wheat flour, purified water, fresh eggs, sea salt, turmeric.
Filling: Cheese blend (32%) (cottage cheese (9% fat), rich cream cheese (cheese, milk proteins, skimmed milk powder, natural flavoring (contains milk), salt, thickeners: locust bean gum, guar gum, acidity regulator: citric acid)), fresh pear (16%), cream butter (82% fat), fresh lemon, raw cane sugar, fresh mint, natural honey, thickener: pectin.
Nutritional value per 100g: Energy – 925 kJ / 221 kcal; Fats – 7.3 g, of which saturates – 4.2 g; Carbohydrates – 29.8 g, of which sugars – 3.7 g; Proteins – 8.6 g; Salt – 0.8 g.
- Grab a large pot — ravioli need space to move. Fill it with water (about 300 ml per 100g) and add a generous pinch of sea salt.
- Drop the ravioli in before the water hits a full boil, right when the first bubbles start to appear. This keeps the dough delicate and the filling where it belongs.
- Once it comes to a boil, turn the heat down to medium and cook for 8–10 minutes, stirring gently every now and then. Don’t overdo it — you want the dough to have a little give and the filling to stay soft and juicy.
- Lift them out with a slotted spoon and let them sit for just a few seconds before serving.
Cook with soul. Share with the people you love.
The real magic is in keeping it simple. Finish with a good knob of butter or our house sauce — for when you want a little more depth.
Thanks to flash-freezing technology, the dough holds its texture and nutrients all the way to your plate. Once thawed, don’t refreeze.
