Pasta making is full of tasks suitable for children of all ages and here is unusual ravioli they will enjoy: Pear ravioli. Leon joins his grandmother Carla and friend Liliana and learns how to make them in this episode. You could use dried fig or apple as dried whole pears might be difficult to track down. These ravioli come from a time when people were happy to combine sweet and savoury flavours at any point in a meal. The local name for these is ‘ciaroncíe de clózein’ and they are from the Trentino-Alto Adige region of northern Italy.
For the dough, Carla uses:
200g 00 flour, 2 eggs, 1 tablespoon corn oil, a pinch of salt
For the filling, you’ll need 750g fried pears, or figs, boiled until soft, drained
To dress: Grated Parmigiano, some melted butter
