Easy recipe Pear, Pecorino Mascarpone Ravioli

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about three hundred and fifty g pears, peeled, cored, coarsely grated one quarter cup pecorino, finely grated two one/two tbsp mascarpone three hundred and seventy-five g pkt fresh lasagne (eight sheets) one third cup chopped walnuts two tsp rice (Recipes by ingridients rice) bran oil one hundred g thinly sliced pancetta one hundred g butter about twelve large sage (Recipes by ingridients sage) leaves rocket leaves, to serve Bring a large saucepan of salted water (Recipes by ingridients water) to the boil. Remove from heat. Squeeze excess juice from. pear (Recipes by ingridients pear) Quickly combine with pecorino and mascarpone in a bowl. Pear, Pecorino Mascarpone Ravioli. Season with pepper. Pear, Pecorino Mascarpone Ravioli. Cut each lasagne sheet into four about seven.fivecm x about fifteen.fivecm rectangles. Carefully dip each piece in the hot water (Recipes by ingridients water) for about ten seconds or until pasta (Recipes by ingridients pasta) is pliable and sticky. Shake off excess. Pear, Pecorino Mascarpone Ravioli. Place on a clean board. Pear, Pecorino Mascarpone Ravioli. Place two teaspoons of pear (Recipes by ingridients pear) mixture in the centre of one-half of the rectangle and fold to enclose filling, gently pressing and shape to force out any air bubbles. Pear, Pecorino Mascarpone Ravioli. Place on a lined tray. Repeat with remaining pasta (Recipes by ingridients pasta) and filling to make thirty-two. ravioli (Recipes by ingridients ravioli) Pear, Pecorino Mascarpone Ravioli. Heat a large frying pan over medium heat. Pear, Pecorino Mascarpone Ravioli. Cook walnuts for two-three minutes or until toasted. Pear, Pecorino Mascarpone Ravioli. Wipe pan clean. Heat oil in pan over medium-high heat. Cook pancetta, in two batches, for one-two minutes each side or until crisp. Drain on paper towel. Wipe pan clean. Melt butter in pan over medium-high heat until foaming. Pear, Pecorino Mascarpone Ravioli. Add sage (Recipes by ingridients sage) and cook for two-three minutes or until crisp. Pear, Pecorino Mascarpone Ravioli. Use tongs to transfer to a plate lined with paper towel. Cook butter for a further one-two minutes or until golden. Remove from heat. Pear, Pecorino Mascarpone Ravioli. Meanwhile, bring water (Recipes by ingridients water) back to the boil. Cook, ravioli (Recipes by ingridients ravioli) in two batches, for three minutes or until al dente. Pear, Pecorino Mascarpone Ravioli. Drain on paper towel. Add to butter. Pear, Pecorino Mascarpone Ravioli. Toss gently to coat. Divide among plates. Top with crispy pancetta, sage (Recipes by ingridients sage) and walnuts. Serve with rocket. .