Ingredients to make Cheese and pear ravioli with intxaursalsa:
- 200 gr. of Gran Capitan cheese
- 1 pear
- ½ kg. of flour
- 1 egg
- Toilet
- 1 tablespoon of extra virgin Hojiblanca
- a pinch of salt
- raspberries
- currants
- blueberries
- mint leaves
For the intxaursalsa:
Contents
- 1 l. milk
- 250 gr. of shelled walnuts
- 100 gr. of sugar
- A piece of lemon rind
- 1 cinnamon stick
How to make cheese and pear ravioli with intxaursalsa:
- Put in a bowl, the flour, the egg, the oil and a pinch of salt.
- Start kneading and pour some water.
- Knead well.
- Let the dough rest covered with a cloth for 30 minutes.
- Put the milk, the cinnamon, the piece of lemon peel, the sugar and the chopped nuts in a large saucepan.
- Cook over low heat for 60 minutes.
- Strain the mixture and reserve some nuts to decorate.
- Peel the pear and thank it.
- Also grate the cheese and mix the two ingredients.
- Roll out the ravioli dough with a rolling pin until very thin.
- Filled with small portions of cheese and pear.
- Close them with a little water and cook them for 3-4 minutes in a pan with water.
- Serve some intxaursalsa and ravioli per serving.
- Garnish with some raspberries, currants, blueberries, mint leaves and walnuts.
- If you have leftover ravioli dough, do not hesitate to take advantage of it to make delicious homemade spaghetti.
- It is enough to spread it well and with a very sharp knife, cut thin strips.
- Then you have three options, dry it, freeze it or cook it at the moment.
