Yield: 4 servings
With a pear, milk, ricotta, mascarpone cheese, grated parmesan cheese you will have creamy and rich pasta pockets, packed with goodness. Topped with a creamy sauce with some nutmeg seasoning to slather across the top. How could you not want to try this?
Ingredients:
For the filling:
- 1 Bosc pear
- 8 oz (227g) ricotta
- 4 oz (113g) mascarpone cheese
- ¼ cup (60ml) grated parmesan cheese
- Zest of one lemon
- Salt and pepper to taste
- 20 dumpling wrappers
For the sauce:
- 1 tablespoon (15ml) butter
- 1 small Spanish onion
- ½ cup (125ml) white wine like Riesling
- 1 ½ cup (375ml) 35% cream
- ¼ cup (60ml) grated parmesan cheese
- Pinch of fresh whole nutmeg
- Salt and pepper
- 10 spears of asparagus blanched
- 1 Bosc pear, diced
- Parmesan shavings for garnish
Method:
To make the filling: peel, core and chop the pear into small dice. To a bowl add the ricotta, mascarpone, parmesan, lemon zest, salt and pepper. Add the pear and mix to combine.
Remove dumpling wrappers from package and place a damp towel over them to prevent them from drying out.
Line a baking tray with parchment. Place 1 cup (250ml) of cool water in a bowl.
Place a heaping tablespoon of the filling in the center of the dumpling wrapper.
Dip your finger in water and lightly moisten the rim of the dough.
Fold over the dough to make a half moon and crimp the edges to seal. Or seal by using the tines of a fork.
Place on baking tray lined with parchment and cover with plastic wrap.
Place a large pot of water over high heat and bring to a boil.
Meanwhile make the sauce.
Chop the onion into small dice.
Place a medium sauté pan over medium heat. Add butter and allow the butter to melt, add the onions and cook while stirring until translucent and soft. Add the white wine to deglaze pan. Bring to a simmer and add the cream, freshly grated nutmeg and a few good turns of pepper. Return mixture to a simmer and add the parmesan cheese. Keep sauce warm.
Place half of the pouches in the boiling water and add a couple of teaspoons of salt to the water. Cook until they float to the surface about 1-2 minutes.
Remove using a spider shake off excess water and place in the warm sauce.
Chop the asparagus into 1 inch (2.5cm) pieces. Add to the sauce and cook for 1 minute or until warmed through. Peel and dice 1 Bosc pear and add to the sauce.
Remove from heat.
Plate and top with parmesan shavings.