AIM:

As we had been taught how t o make fresh pasta the week before
I wanted to make a vegetarian dish that would be able to put this
new found skill in to practice.

PEAR AND RICOTTA RAVIOLI EVALUATION

INGRADIENTS I felt that the ravioli was made well as it was shaped nicely with only one splitting in the
end due to it being overfilled. The pasta was cooked perfectly and was soft while not
200g of pasta or bread flour
being sludgy. There was not much contrast in the textures of the ingredients as I had
2 eggs aimed for them to blend well texture wise together. Both the bear and the cheese were
soft as they had both been boiled. Taste was a different and both the creamy ricotta and
2 tbsp of olive oil the fruity pears contrasted each other greatly. The ravioli had a golden colour that was
caused by the eggs and left a creamy taste in my mouth after it was eaten.
200g of ricotta cheese

1 pear

METHOD

1. Put flour in bowl, add pinch of salt.

2. Make well in flour and add eggs in to well.

3. Add olive oil and pinch eggs from middle gradually

incorporating all flour until dough has been formed.

4. Kneed dough for 5 mins.

5. Cut in half and flatten one leaving other to rest, roll out till
card thin.

6. Chop pear finely and mix with ricotta cheese.

7. Put pasta in ravioli cutter and fill

COCNCLUSION
8. Boil for 3 mins and leave to simmer for 4
Overall I felt that the ravioli was a great success. Not only is it extremely quick to make
9. Serve but it provide a good source of protein. Although the cheese has a high fat content so if
I was to make it again I would try to find a cheese that has a lower fat content.