Radish and Speck Ravioli with pears and walnuts



Time of preparation:

15 min


4 people


– 500 g ravioli pasta
– 2 soft pears
– 10 walnut kernels (even broken)
– 30 g butter
– Salt and pepper to taste
– A small leek


Clean and wash the leek. Peel the pears and finely dice them. Melt and brown the butter in a pan, then add the pears and coarsely chopped walnuts. Cook the ravioli in boiling salted water. Mix gently and grind pepper over the top.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces