Homemade Ravioli with Cottage Cheese and Pear

Pour the flour in a mound on a clean work surface, make a depression in the center.

Pour one egg into the well, mix with a fork, combining it with the flour. When you have a thick mass, add the second egg and continue mixing. Then add the third egg and repeat the process.

Set down the fork and knead the dough with your hands, gradually sprinkling flour into the egg mixture. Press down on the dough as you knead. Add 1 tablespoon of olive oil to make the dough easier to knead.

Continue kneading, folding the dough in half toward you and pressing down on it until it becomes firm and non-sticky.

Wrap the finished dough in plastic wrap and place it in the refrigerator for 30 minutes.

While the dough is cooling, prepare the filling. Peel the pear, finely chop the pear and onion.

Heat vegetable oil in a pan and fry the onion until transparent.

Add the pear and fry until soft. Remove the pan from the heat.

Grate the parmesan on a fine grater.

Put cottage cheese in a bowl, add grated Parmesan and sautéed pear with onion. Mix the filling thoroughly until smooth. Add ground black pepper and stir.

Take the dough out of the refrigerator and cut it into three equal parts.

Roll out each piece into a very thin layer no more than 1 mm thick. If you have a pasta machine, pass the layer through it.

Using round ravioli cutters, cut circles from the dough. If you don't have cutters, use regular 6 cm diameter cutters.

Place 1 teaspoon of filling in the center of each circle.

Place the second circle of dough on top and press it with a ravioli cutter. If you used regular cutters, press the edges of the dough with a fork.

Pour water into a pot and place it on the stove. Add salt and stir. When the water boils, lower the ravioli into the water.

Add olive oil, stir and cook ravioli for 4–5 minutes. Remove the cooked ravioli with a slotted spoon.

Finely chop the nuts. Sprinkle the ravioli with chopped nuts and fresh basil leaves.