1. Pear broth
  2. Place the lemon juice, white wine, sugar, cinnamon stick and pear juice into a large pot, bring to a gentle simmer, then add the pears and cover. Simmer gently for 10-15 minutes or until the pears are soft when tested with a skewer.
  3. Turn off the heat and allow to cool. Poached pears should be made a day or more in advance to allow the flavor of the broth to develop.
  4. Drain poaching liquid from pears into large saucepan. You will be starting with about 4 cups; reduce this to 3 cups by boiling for 10 to 15 minutes. Ravioli
  5. Combine the mascarpone, orange zest, melted chocolate and hazelnuts. Set aside in the refrigerator until ready to shape the ravioli.
  6. Add lasagna sheets to 3 to 4 litres boiling water, return to boil and cook for 4 minutes; drain and cut the pasta into 36 x 6cm squares. Place a small amount of the ganache in the centre of 12 squares.
  7. Brush the edges with the milk, top with another pasta square and pinch the edges to seal. Place on a tray and tightly cover with plastic wrap to avoid drying out. If not serving immediately, refrigerate at or below 4°C until ready to serve.
  8. These steps can all be prepared ahead of serving time. Serving
  9. Remove the pears from the broth and cut in half, remove core with a teaspoon and finely slice ready to serve.
  10. Warm the reduced pear broth with the brandy added.
  11. Heat soup bowls and lay some pear slices at the side of each bowl.
  12. Ladle in broth and three ravioli per serve. Sprinkle with chopped hazelnuts and serve immediately.

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