Start with the pear, remove the core and cut it into small cubes.
Transfer to saucepan along with a knob of butter, a drizzle of oil, a few sage leaves, rosemary, sugar and a pinch of salt. Brown, stirring occasionally, for 5 minutes. They will turn out lightly caramelized golden.
Separately, melt the gorgonzola cheese together with the milk. Keep warm.
It's time for the stars: cook the ravioloni with spinach and ricotta in boiling salted water, as indicated on the package. Once cooked, drain them al dente directly into the pot along with the pears, stirring for a few moments.
Remove from the heat and plate the ravioloni, add the gorgonzola sauce and finish the dish with a sprinkling of grated smoked ricotta and poppy seeds.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
