Ravioli with Pienza Pecorino Cheese and Pear Mostarda

Difficulty: average
Preparation time: 60 minutes Cooking time: 15 minutes

Method
Make the pasta by mixing the flour with the eggs on a large flat surface, kneading well to obtain a smooth dough.
Mix the grated Pecorino cheese with the potatoes and egg in a bowl; add a little nutmeg and a pinch of salt and pepper.
Roll the pasta out thinly and cut into 10cm squares; brush a little water over one half of the squares, fill with a tsp of filling and close to form a triangle, pressing the edges down well.
Melt the butter in a pan and add the well-drained pear mostarda; heat slowly.
Cook the ravioli in salted boiling water for a few minutes and serve with the butter and pear mostarda.

Ingredients (For 4):
For the pasta:
2 eggs
200g 00 white flour

For the filling:
200g aged Pienza pecorino
100g boiled potatoes
1 egg
Nutmeg, salt and pepper

For the sauce:
100g pear mostarda
60g butter