Alphabetti Gorgonzola and Pear Krafi

Order from Twisted London now!

 

Directions

 

  1. On a large surface, add the flour.  Make a well in the centre with a bowl.  Add the eggs and salt and whisk with a fork in the middle to combine. 
  2. Gradually bring in the flour to incorporate until a shaggy dough forms. Add a spritz of water if needed if the dough feels too dry or equally just wet your hands and continue kneadin. Knead it until it’s a smooth round ball. 
  3. Cover it and let it sit for at least 30 minutes. 
  4. To make the filling, heat butter in a pan over medium heat.  Add the diced pears and cook until caramelized but still holding their shape. Transfer to a plate and let cool completely.
  5. Meanwhile, in a bowl mix together ricotta, gorgonzola, parmesan cheese, lemon zest and pepper until well combined. Then fold in the cooled pear. Keep in the fridge until ready to use. Then transfer to a piping bag
  6. Time to roll out the pasta!  Cut the dough into quarters and work with one quarter at a time, keeping the rest covered 
  7. Dust dough with some semolina flour and flatter into a rectangular shape disk. Roll out your dough on a pasta machine on the biggest setting twice. Then continue on going through the settings until you get to the last one (0 on mine) which when you lift up the dough it should be see-through.
  8. Once your dough is rolled out it should be about 4-6-inches wide. 
  9. Lay on a flat surface and dust with some semolina flour
  10. Spray the top with a little bit of water, just a light mist
  11. Using a 3-inch cookie cutter, mark the dough lightly on where each krafi/raviloi will be. 
  12. Place about 1 tablespoon of filling in the centre of each circle
  13. Fold the bottom over the top and press tightly in between and around the filling to get any air pockets out. 
  14. I like to then re-mark the circle with the same cookie cutter and use a fluted pastry wheel to cut around to get a nice pattern.  Equally you can use just the cookie cutter or a fluted cookie cutter and cut through
  15. Repeat with the remaining dough and filling.  Dust them all with semolina and arrange them on a dusted tray 
  16. For the sauce, melt the butter until it starts to foam and smell quite nutty. Let it continue cooking until it’s nice and gold brown. Remove it from the heat and add in the cream. Whisk to combine and keep off the heat while you cook the pasta. 
  17. Bring water to a boil in a depe pot and salt it well. Add the pasta a few at a time being sure not to add too many so they don’t stick together.  Stir and cook for about 3-4 minutes and then drain.  Remove aout ½ -¾ cup of pasta cooking water
  18. Back to the sauce, add the pan back on medium heat and add in some pasta water whisking to emulsify the sauce, add the parmesan cheese and black pepper and whisk. 
  19. When just bubbling, add the pasta in and coat well. 
  20. Serve the pasta immediately and garnish with some chopped toasted walnuts, grated parmesan cheese and fresh ground pepper. Enjoy!