Ravioli with mountain cheese and pear chutney

Pasta dough

Mix the flour and semolina in a bowl. Add the eggs, egg yolks, oil and water, mix, knead for approx. 5 mins. to create a smooth dough. Shape the dough into a ball, wrap in cling film, leave to rest at room temperature for approx. 30 mins.

Filling

Mix the mascarpone, cheese, thyme and garlic powder in a bowl.

To shape

Divide the dough into quarters. On a lightly floured surface, roll out one quarter into a very thin strip of approx. 12 × 40 cm. Keep separating the dough from the work surface. Cover and set aside the remainder of the dough. Using a teaspoon, place ¼ of the filling in walnut-sized mounds on the bottom half of the pasta strip at equal intervals. Brush the other half of the pasta strip (and the gaps) with a little egg white and fold it over the filling. Press the edges down firmly, pressing out any trapped air, cut into ravioli squares using a pastry wheel, press the edges down firmly with a fork, place on a sheet of baking paper. Make more ravioli using the remainder of the pasta and filling.

Chutney

Heat the oil in a pan. Add the onion, sauté for approx. 3 mins. Add the pears and sugar, cook briefly. Pour in the red wine and vinegar, season, bring to the boil. Reduce the heat, simmer for approx. 15 mins., stirring occasionally. Remove the pan from the heat, leave to cool.

Ravioli

Preheat the oven to 60 °C, warm the platter and plates. Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well and keep warm.

Thyme butter

Place the butter and thyme in a pan, heat until the butter foams and smells nutty. Plate up the ravioli, drizzle with a little thyme butter, serve with the chutney.