Open Stilton and Walnut Ravioli

Layered fresh pasta squares filled with caramelized walnuts, sautéed pears, and Stilton cheese, topped with a zesty herb salsa verde.

Vegetarian Pasta Walnuts Stilton Salsa Verde

Estimated Nutrition

Calories

2105.3

kcal / serving

4210.5 kcal total

Carbs

109.2g

per serving

218.4 g total

Fat

166.4g

per serving

332.8 g total

Protein

57.6g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Sugar

CondimentsSauces

tbsp

Dijon Mustard

Dairy

tbsp

Butter

250

Stilton

crumbled

Fruits

piece

Pear

peeled, cored, and chopped

GrainsCereals

piece

Fresh Pasta

cut into 7.5cm squares, cooked

Liquids

100

Water

NutsSeeds

200

Walnut

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

bunch

Flat leaf Parsley

Mint

fresh

tbsp

Tarragon

fresh

OilsFats

100

Olive Oil

warmed

Seafood

Anchovy

canned, drained

Vegetables

tbsp

Spinach

finely chopped

tbsp

Caper

drained

Method

Blanch the walnuts in the syrup for 30 seconds and drain.

Boil 100g sugar and 100ml water in a pan over high heat.

Layer spoonfuls of filling between cooked pasta squares on plates and drizzle with salsa verde.

Blend parsley, mint, tarragon, capers, anchovies, mustard, and 100ml olive oil in a food processor.

Stir the blanched walnuts, Stilton, and spinach into the pear mixture.

Melt butter in a separate pan and fry chopped pears for two minutes until seasoned.