{"id":6120,"date":"2020-07-22T19:43:38","date_gmt":"2020-07-22T17:43:38","guid":{"rendered":"https:\/\/www.tenutacorsignano.it\/vino\/?p=6120"},"modified":"2026-03-26T17:44:01","modified_gmt":"2026-03-26T16:44:01","slug":"ravioli-with-pecorino-cheese-and-pear","status":"publish","type":"post","link":"https:\/\/www.tenutacorsignano.it\/vino\/en\/ravioli-with-pecorino-cheese-and-pear\/","title":{"rendered":"Ravioli with pecorino cheese and pear"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column offset=&#8221;vc_col-md-offset-0 vc_col-sm-offset-0&#8243;][vc_column_text]<\/p>\n<h4><strong>A tasty and refined recipe for Summer, created by chef Roland Zeqo, a great classic in the men\u00f9 of the Restaurant of Fattoria di Corsignano. In combination with our LA LUNA, Rosso Toscana IGT, 100% Malvasia Nera, served slightly fresh.<\/strong><\/h4>\n<p>[\/vc_column_text][vc_empty_space height=&#8221;3px&#8221;][vc_column_text]<strong>RAVIOLI WITH PECORINO CHEESE AND PEAR<\/strong><\/p>\n<p>For the puff pastry:<br \/>\n700 gr of flour<br \/>\n7 whole eggs<\/p>\n<p>For the stuffing:<br \/>\n500 gr of fresh pecorino cheese (from Corbeddu)<br \/>\n150 gr of fresh sheep ricotta cheese (from Corbeddu)<br \/>\n4 medium pears (cut into pieces and blanch)<\/p>\n<p>Start with the pastry. Knead the flour with the eggs for 10 minutes until the dough is elastic and homogeneous. Put the dough to rest in the fridge for 30 minutes.<br \/>\nMix the pecorino with the ricotta and add the pears cut into pieces. Add salt and pepper.<br \/>\nStart pulling 25 sheets rather thin. On the first sheet distribute the filling to taste for a ravioli, then cover with the other sheet.<br \/>\nSeal all sides well so that no air remains inside and crush the edges with a fork.<br \/>\nBlanch the raviolo and serve it on the plate with a round of raw oil, a grated pecorino cheese and a few pieces of raw pear. Complete with pink pepper.[\/vc_column_text][vc_empty_space height=&#8221;3px&#8221;][vc_empty_space height=&#8221;3px&#8221;][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>A delicious and sophisticated summer recipe, created by Chef Roland Zeqo, and a firm favourite on the menu at the Fattoria di Corsignano restaurant. We recommend pairing it with our LA LUNA, a Rosso Toscana IGT made from 100% Malvasia Nera, served slightly chilled.<\/p>\n","protected":false},"author":1,"featured_media":6109,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[178],"tags":[],"class_list":["post-6120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-eng"],"_links":{"self":[{"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/posts\/6120"}],"collection":[{"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/comments?post=6120"}],"version-history":[{"count":3,"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/posts\/6120\/revisions"}],"predecessor-version":[{"id":6760,"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/posts\/6120\/revisions\/6760"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/media\/6109"}],"wp:attachment":[{"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/media?parent=6120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/categories?post=6120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tenutacorsignano.it\/vino\/wp-json\/wp\/v2\/tags?post=6120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}