Recipes

Dough:

• 300g semolina flour
• 250g wheat flour, type 00
• 150g hazelnut paste without sugar
• 13 egg yolks
• 2 whole eggs
• 200ml water
• salt and pepper

Filling:

• 250g fresh ricotta cheese
• 1.5 red wine pears, diced
• 3 tsp hazelnut paste
• salt and pepper

Red wine pears:

• 6 pears, quartered
• 25g sugar
• 6 cloves
• 1 cinnamon stick
• 1 litre red wine

Sauce:

• Litre veal stock
• red wine pear stock
• 30g butter

Filling:

• Prepare a smooth dough with all the ingredients, form a ball and let it rest for 1 hour
• Mix all the chilled ingredients for the filling
• Roll out the dough as thin as possible
• Brush with whole egg
• Top dough with the filling and shape Red wine pears
• Slice ½ a pear thinly and dry in oven for decoration
• Simmer the rest of the pears in red wine, sugar and spices

Sauce:

• Reduce the stocks to half and melt in the butter To assemble: