Ingredients for 2 portions:
- Tortelloni Walnuts and Blue Cheese La Spiga Bio – 1 package
- 2 pears, not too ripe
- 1 leek
- 150 g of ricotta
- Mustard seeds
- Extra virgin olive oil, salt, pepper
For the “dry seasoning”
- Onion powder
- Soy sauce
- Extra virgin olive oil
For these Walnuts and Blue cheese tortelli we suggest a recipe inspired by the traditional combination of pears and cheese, reinterpreted with creativity and an exotic touch given by the mustard seeds.
Dice the pears (photo 1). Grease a pan and stir fry the mustard seeds. When heating the mustard seeds, use a lid to stop seeds jumping out of the pan when they start to pop. When you hear the seeds popping, turn off the heat and remove the lid. Add the pears to the pan, season with salt and pepper and cook for 5 minutes, adding some stock or water and the dry seasoning (photo 2).
Meanwhile bring a pan of salted water to a boil. Julienne the leek and blench it in boiling water for around 1 minute, until it becomes translucent (photo 3). Then remove from the pan using a slotted spoon and add it to the pears (photo 4).
Cook the tortelli in boiling water in the same pan for 3 minutes, then dry and stir fry with the peer sauce for another minute, adding cooking water if necessary (photo 5).
To serve, pour a spoon of ricotta over the ravioli. Enjoy your meal!
The dry seasoning is made with onion powder mixed with soy sauce and extra virgin olive oil. It is a delicious, all-purpose ingredient which does not need to be kept in the fridge. Its flavour resemble the traditional Italian vegetable stock cube on one hand and Japanese miso on the other. Use it for traditional Italian recipes with a twist.
Recipe created by chef: MARCO BOSCARATO